Tuesday, August 30, 2011

Spicy Tofu with Asparagus and Chile

A few months ago I made Spicy Chicken with Asparagus and Chile, and loved it because of the combination of the asparagus and jalapenos in an Asian dish. I thought it would work really well with tofu, and it did. Below is my variation on this recipe using tofu.


  • 1 block of extra firm tofu, pressed and then cut into small cubes
  • 3 tbsp soy sauce, divided
  • 1 tbsp Chinese rice wine (or dry sherry)
  • 2 tsp cornstarch
  • 12 oz thin to medium Asparagus spears, cut on a diagonal to 1/2-3/4 inch pieces
  • 1 jalapeno, minced (ribs and seeds included)
  • 1 tbsp minced fresh ginger
  • 1 tbsp olive oil
  • 1/4 c chicken broth
  • 1 tbsp hoisin
  • 2 green onions, sliced
  • In a bowl, whisk together 2 tbsp of the soy sauce, the rice wine, and cornstarch. Add the the tofu and toss to coat.
  • Heat the oil in a large saute pan or wok over high heat. Add the asparagus, jalapeno, and ginger and saute 2 minutes.
  • Add tofu, saute about 4 minutes.
  • Add the remaining soy sauce, hoisin, and chicken broth. Bring to a simmer, but for no longer than 2-3 minutes.
  • Stir in the green onions, or serve them on top.
This worked really well as a tofu dish, and was great leftover for lunch the next day. I'll definitely make it again!

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