I love asparagus - but it is SO expensive here (you usually pay $3+ for about 7 stalks). But our little local shop had some for $1.49 a bunch. I couldn't help myself. I bought two bunches.
Trouble is - when I buy something that you love and you know you are not going to get it very often, I don't know what to make with it. I mean there are heaps of recipes - but should I stick with an old faithful or should I try something new - should I make sure that it is the centrepiece of the dish - or let it just sit in the background. Well tonight I was going to be home late for dinner (I was at a Tai Chi class) and so I thought a quick veggie stirfry would be in order. So in between coming home from university and going out to the class I quickly pressed some tofu and whipped up a marinade. I let the tofu sit in the marinade while at class (about 2 hours).
When I got back I realised that I didn't really have any stirfry veggies but I did have the asparagus. And so this dish was created. It was simple and so yummy and satisfying.
I probably broke every "how to make a proper stirfry" rule and you will all shun me from the bloggosphere - but I was tired, lazy and heck - it turned out really well and I will be making it again.
I didn't want to use any oil or waste any ingredients. So after marinating the tofu, I poured the marinade into the wok and let it boil down to a thicker consistency, then I added the asparagus and tofu.
Easy Tofu Asparagus Stir-fry
1 block extra firm tofu
2 bunches asparagus
3tbsp rice wine vinegar
1/4cup soy sauce
1 tsp sugar (I used grated palm sugar)
2 clove garlic - crushed
1/2 red onion - chopped
1 tbsp grated ginger
Water
1tsp arrowroot flour mixed with cold water (optional)
2tbsp vegetarian oyster sauce (or stirfry sauce of your choice)
Directions
- Press Tofu and cut into triangles (I press my tofu using a tea-towel not paper towel)
- Mix the vinegar, soysauce, sugar, garlic, onion, ginger together.
- When tofu is pressed, place in marinating dish and pour marinade over. Add extra water to just cover tofu. Leave for 1-2 hours.
- When tofu is ready, pour the marinade into the wok and let it boil down so that it is thicker.
- Add asparagus and tofu and stirfry until asparagus is done.
- Mix the arrowroot flour with a little bit of water and then pour it into the dish to make the sauce a little thicker. (optional)
- Add the stirfry sauce.
- Serve immediately over rice.
5 comments:
YUM!
That looks and sounds well scrummy.
I like Asparagus just as it is with a drizzle of Olive Oil, Salt, Pepper and a squiz of Lemon Juice then baked for 10 mins.
And I hear you on the price - it is soooo expensive.
*sigh*
This looks yummy. I love how your recipes usually have very little or no oil but still turn out great. Asparagus is expensive here, or I would go out and make this right now!
I'm so amazed at the wonderful dishes you make every day. This looks yummy too and I love that it is low in fat.
Thanks for sharing!
this looks really cool! and i know what you mean about getting something you love and being indecisive about what to do with it. i'm the same way. in fact, i just got some asparagus the other day and have no CLUE what to do with it. i wanna do something fancy, but...i'm a little lazy this week, so it probably won't be.
i think your stirfry looks sooo delicious! that's crazy that asparagus is so expensive, but very cool that you found some for such a great price. i think we might have to put some asparagus in a stirfry soon too - you've inspired me! and have you ever made roasted asparagus?! it's divine! just roasted with a little olive oil & sea salt, then top with toasted pine nuts! mmmmmm!
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