← Back to Search Results
pan-frying
Tofu and Asparagus with Lemongrass Rub

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a delicate dish with a very slight crunch that is provided by sugar and salt. The marinade, plus a final browning in oil, help build the flavor and surface texture. The accompanying asparagus is served with a sauce made with the lemongrass paste, so be sure to cut everything as finely as possible.

Yield: Serves 4

Ingredients

  • 1 carton firm tofu
  • 3 tablespoons very finely minced lemongrass, from the center of 1 or 2 stalks
  • 3 plump garlic cloves, minced
  • 1 small shallot (or the whites of 2 large scallions), finely diced
  • 2 tablespoons finely chopped cilantro stems
  • 1 tablespoon minced ginger
  • ¼ teaspoon turmeric
  • ½ jalapeno chile, seeded and chopped
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper
  • 4 teaspoons roasted peanut oil, plus extra for the pan
  • 1 pound asparagus, tough ends trimmed, peeled if thick
  • 4 lime wedges, plus cilantro or watercress sprigs for garnish

Directions

1. Drain the tofu, wrap it in a clean towel, and press while you prepare the rest of the ingredients.

2. To make the paste, puree the next eight ingredients with ½ teaspoon salt and 2 teaspoons of the peanut oil in a small food processor. Or, even better, mash them with a pestle. If the mixture is too thick to work, add a little water as needed.

3. Unwrap the tofu and cut it crosswise into 8 pieces. Cut each piece in half, crosswise or diagonally. Put them on a large plate and spoon the paste over them. Use your fingers to gently press in the rub, turning the pieces over so that both sides are coated. Cover and refrigerate until ready to use. (This can be done the day before.)

4. Heat a wide, nonstick skillet and add a generous film of peanut oil. When hot, remove the tofu from its dish, leaving most of the rub behind. Place the tofu in the pan in a single layer and cook over medium heat until golden, 4 to 5 minutes. Turn and cook on the second side. Add a little cracked pepper and a sprinkling of salt.

5. While the tofu is cooking, simmer the asparagus in salted water until tender, then set on a towel to drain. Roll it in the remaining lemongrass rub and remaining roasted peanut oil. Season with salt and pepper to taste.

6. To serve, place the asparagus on a platter and intersperse with the tofu. Garnish with the cilantro and limes, which should be squeezed over everything.


© 2000 Deborah Madison

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include extra peanut oil for the pan.

 

Nutritional Information

Nutrients per serving (% daily value)

201kcal (10%)
306mg (13%)
13g
4g
12g (18%)
0g
2g (9%)
4g
6g
0mg (0%)
5g
16g
67mg
473mg
46mcg RAE (2%)
8mg (14%)
589mg (59%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lucid-food Lucid Food
by Louisa Shafia
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?