Asparagus provides a lot of essential nutrients and is very healthy. I have never heard of asparagus while in India and after coming to the US, I was pretty much forced to try it out due to the limited vegetables available in my area. The lower portion of the stalks are woody, so avoid adding it. Also, make sure you wash the asparagus well since sand gets trapped in the scaly part on top.
The first attempt was to make sambar, but that did not turn out to be impressive. Next was a simple fry with just salt and sambar powder and it was a total hit with both K and me. Only recently I decided to combine roasted tofu and of course we enjoyed it.
Roasted tofu is by itself a healthy snack and I could not stop munching on it. I have prepared the tofu in the same way I did for this spaghetti dish
. Peanuts added that extra crunch and I was happy to have a new way to have asparagus. Off to the recipe.
Ingredients – Roasted Tofu
2 cups cubed extra firm tofu
1 tbsp soy sauce
1 tsp chilli sauce
1 tsp garlic paste
1 tsp ginger paste
1/4 tsp turmeric powder
Ingredients – Fry
2 tsp olive oil
2 cups chopped asparagus
2 tsp soy sauce
1 tsp chilli sauce
Salt if needed
Press the tofu down by placing something heavy on top to get rid of excess water. Then cube it.
Take the cubed tofu and add soy sauce, chilli sauce, ginger paste, garlic paste and turmeric powder.
Spread on a baking sheet and bake in a preheated 375F oven for 15 – 20 minutes turning once in the middle. My cubes were small and were done pretty fast. Adjust the time based on your oven settings and the size of the cube.
Heat oil and add cumin seeds and peanuts. Saute for a few seconds.
Then add the chopped asparagus.
Add soy sauce.
Add chilly sauce.
Mix it all together and let it cook for about 2 -3 minutes. Add salt if needed.
Add the roasted tofu.
Mix to combine and turn the stove off.
Healthy and tasty asparagus-tofu ready.
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