Smoked Tofu And Asparagus Toss Recipes

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS

Steps:

• In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
• Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
• Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

SOBA-NOODLE BOWL WITH TOFU

Steps:

• Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
• Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.

SMOKED TOFU AND ASPARAGUS TOSS

Steps:

• Heat the oil in a large frying pan.
• Add the asparagus pieces and sautee for about 5 minutes or until slightly browned.
• Add tofu cubes and spices and sautee over medium heat for another 5 minutes.
• Add the vinegar, turn off heat and allow to cook for another few minutes. Then add the oil and serve.
• Note: My asian wok spice has paprika, coriander, onion, ginger, chile, garlic, fenugreek seeds, turmeric, fennel seeds, cumin, sesame seeds, cardamom, mustard seeds, nutmeg and cinnamon.