Asparagus & Tofu with Indian Spices
Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.
Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cumin seeds
|
|
| 2 | teaspoons |
fennel seeds
|
|
| 16 | ounces |
tofu
cut into bite-size chunks, 1 pound |
|
|
salt
to taste |
*
|
||
| 1 ½ | tablespoons |
olive oil
divided, or other vegetable oil |
|
| 1 | large |
onions
chopped |
|
| 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
|
|
| ⅔ | cup |
cilantro
freshly and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ml |
cumin seeds
|
|
| 10 | ml |
fennel seeds
|
|
| 462.4 | ml/g |
tofu
cut into bite-size chunks, 1 pound |
|
| 1 | x |
salt
to taste |
*
|
| 23 | ml |
olive oil
divided, or other vegetable oil |
|
| 1 | large |
onions
chopped |
|
| 5 | cloves |
garlic
or to taste, finely chopped |
|
| 1 | each |
hot chili peppers
or to taste, freshly and finely chopped |
*
|
| 15 | ml |
ginger
freshly and finely chopped |
|
| 680.4 | g |
asparagus
about 1 1/2 bunches, trimmed, cut into 1-inch pieces |
|
| 118 | ml |
coconut milk
|
|
| 158 | ml |
cilantro
freshly and coarsely chopped |
|
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.
Spices
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about 12 years agoIm confused is there chicken in this recipe? Not in ingredient list but mentions in directions. I think its a typo yes?
over 5 years agoThank you so much for your comment! I just edited the recipe. It should be tofu pieces instead of chicken. Happy Cooking :)
Awesome im actively cooking andthe step about onion is missing. Im gonna saute before the tofu prob where it goes ;) excited for finished dish
over 5 years agoNever mind! Reread recipe ;)
Great to hear that you are actively cooking, which has been lacking nowadays. I guess that things have become too convenient, so lots of people even don't know what truly matters anymore, such as cooking and eating together as a family at the dinner table every day. I hope that you enjoyed the dish, and will be able to find more recipes here that you like :)
Sorry for all the comments... just made this... absolutely delicious! Will be sharing on IG. Loved the combo of the fennel amd cumin... so fragrant and yummy. The touch of coconut cream made it so silky. I ended up having to cook the veggies longer than the suggested time at the various steps. Overall a great recipe i would definitely make again.
over 5 years ago