Lemon-Honey Tofu and Asparagus

April 21, 2010



Have I mentioned how excited I am that the farmer’s market is full of green and life and color? So excited. I picked up some of the fattest asparagus I’ve ever seen and was inspired to cook it up with some tofu when I saw this post over at 101 cookbooks – unfortunately I didn’t have any miso or whatever mirin is so I threw this together:

Lemon-Honey Tofu and Asparagus
1 block of firm or extra firm tofu
2 bunches of asparagus
2 lemons
1/4 c honey
red pepper flakes
shoyu (soy sauce)
brown rice vinegar

Combine the juice from two lemons, honey, soy sauce (a few good shakes – maybe a few tbs.), brown rice vinegar (just a couple shakes), and red pepper flakes in a medium sized bowl. You may need to wisk to combine the ingredients into a nice sauce.

Rinse and boil your asparagus for 4-6 minutes. Just until it’s soft enough for a knife to easily slice into the shoot. Remove from heat and cool in a bowl of ice water. When cooled cut into 2″ strips. I read that you should peel really large asparagus but I didn’t find the need to.

Cut your brick of tofu into .25 – .5″ thick strips. Then cube those so you have nice little strips. Throw them in with the sauce to marinate a little. Meanwhile, heat a few tbs of sunflower oil in a large pan over medium heat. When a drop of water sizzles in the oil throw all of your tofu in – save a little sauce in your bowl. After 4-6 minutes or when browned turn the tofu and dump the rest of the sauce in. Cook for another 4-6 minutes. You may want to turn your heat on high at this point to get the tofu nice and browned. Remove tofu and throw asparagus in the same pan just to heat a little and coat with some of the leftover sauce in the pan. This only takes a minute or two.

I think this would also be great sprinkled with a few toasted sesame seeds.

Throw your asparagus and tofu in a bowl and chow down.

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