Asparagus and Tofu with Indian Spices
Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.
cut into bite-size chunks, 1 pound
divided, or other vegetable oil
or to taste, finely chopped
hot chili peppers
or to taste, freshly and finely chopped
freshly and finely chopped
about 1 1/2 bunches, trimmed, cut into 1-inch pieces
freshly and coarsely chopped
Add cumin and fennel seeds in a small dry skillet, toast and stir often over medium heat until fragrant and startting to brown, 3 to 4 minutes.
In a coffee grinder, or with a mortar ad pestle, finely grind the toasted spices.
Add chicken 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 onto 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 chicken 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.