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Asparagus and Tofu with Indian Spices

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.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


2 teaspoons cumin seeds
2 teaspoons fennel seeds
16 ounces tofu
cut into bite-size chunks, 1 pound
to taste
1 ½ tablespoons olive oil
divided, or other vegetable oil
1 large onions
5 cloves garlic
or to taste, finely chopped
1 hot chili peppers
or to taste, freshly and finely chopped
1 tablespoon ginger
freshly and finely chopped
1 ½ pounds asparagus
about 1 1/2 bunches, trimmed, cut into 1-inch pieces
½ cup coconut milk
cup cilantro
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.


* not incl. in nutrient facts



over 6 years

Very delicious recipe, my husband even enjoyed the dish and gave it a good review. Make sure to cook tofu almost all sides turn into brown, and I also used some Asian marinated sauce to marinate the tofu for a while, which did make a big difference. Otherwise I followed the recipe exactly, and the asparagus came out nicely crunchy, perfectly matched tofu, definitely will make it very often.

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 about 6 years ago

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 26757% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 26%
Sugars g
Protein 31g
Vitamin A 29% Vitamin C 28%
Calcium 51% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


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