Asparagus & Tofu with Indian Spices

Directions

Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and starting to brown, 3 to 4 minutes.

In a coffee grinder, or with a mortar and pestle, finely grind the toasted spices.

Add tofu pieces, 1½ teaspoons of the spice mixture and ¼ teaspoon salt in a large bowl, and toss until well coated and mixed.

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Stir in the tofu and cook, stirring often, until browned, about 6 minutes. Transfer to a plate.

Reduce heat to medium and swirl in the remaining ½ tablespoon oil along with the onion, garlic, chili, and ginger. Cook and stir frequently until softened, about 3 minutes.

Stir in the asparagus, sprinkle the remaining spice mixture over and keep cooking and stirring for 2 minutes.

Pour in coconut milk and salt to taste, and simmer for 2 minutes or more.

Bring the browned tofu back to the pan and cook until the tofu is just cooked through and the asparagus is tender-crisp, 2 to 3 minutes more.

Sprinkle fresh cilantro leaves on top. Serve warm with rice or quinoa or any your favorite cooked grain.