In any event, Robin wrote a cookbook with a title of a similar name that I was thinking of for my cookbook (subsequently I will not be using it) Vegan, Fire and Spice. The book is an homage to world cuisines- of course I can appreciate that. Spicy Tofu brings such family nostalgia for me- my years in Thailand visiting with my parents and the Thai food is spicy and sweet (much like me!). The recipe I am posting today is from Vegan, Fire and Spice, a very simple stir-fry that took less than 10 minutes to prepare and 10 minutes to cook. The sauce is quite simple made up of mostly soy sauce, sugar, and a little seasame oil. But the tofu is enhanced with fresh garlic and ginger. And lastly, the extra spice of red pepper flakes will clear your sinuses. The flavors so simple, but exquisitely paired with the delicate asparagus. Be sure to buy the asparagus that are thin, otherwise you will need to trim the bottoms and pair them.
2 tablespoons soy sauce (Gluten Free)
1 tablespoon sesame oil
1 tablespoon water
1 teaspoon sugar
1 tablespoon canola oil
1 bunch asparagus, cut diagonally into 2-inch pieces
12 ounces extra-firm tofu, well drained and cut into 1/2-inch cubes
2 garlic cloves, crushed
1 tablespoon minced fresh ginger
2 scallions, finely sliced
1/2 teaspoon hot red pepper flakes, or to taste
1/2 tablespoon roasted sesame seeds (optional)
- In a small bowl, stir together the soy sauce, sesame oil, water, and sugar. Set aside.
- In a large skillet or wok, heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 2 minutes, then transfer to a bowl using a slotted spoon.
- In the same skillet, add the tofu, garlic, ginger, and scallions, and stir-fry until the tofu is golden brown, about 5 minutes. Return the asparagus to the skillet along with the red pepper flakes and stir‑fry until the asparagus is just tender. Add the soy sauce mixture and stir‑fry a minute longer, or until hot.
- Serve over Jasmine rice and top with a sprinkle of sesame seeds.