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DEL.ICIO.USThai Tofu Asparagus Stir-Fry
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In the Kitchen With . . . Danny Feig-Sandoval, Atlanta
Nominated by son Cory Feig-Sandoval, 10:
"I nominate my dad as chef of the week for lots of reasons: He's creative, he likes to cook and he experiments. He doesn't really specialize, but he makes almost everything taste good.”
One might expect a carpenter to apply an eye for detail to his cooking. "Sometimes when you're doing carpentry, there's no recipe, " said Feig-Sandoval, a general contractor and owner of Small Carpenters at Large. "There are no two jobs that are exactly alike. When I'm cooking, no two meals are exactly the same, either," he said.
Hands on time: 40 minutes Total time: 40 minutes Serves: 6
Ingredients:
-
1/2 cup liquid aminos (or soy sauce)
5 tablespoons sesame oil, divided
6 (or more) cloves garlic, finely chopped, divided
Juice from 1 lime
1 15-ounce can sweetened cream of coconut
1-2 teaspoons green curry paste
6 tablespoons extra-crunchy peanut butter
2 pounds firm tofu, cut into 1-inch cubes
1 onion, sliced into 1-inch, thin slivers
1 celery stalk cut into 1-inch, thin slivers
1 stalk lemon grass, trimmed and finely chopped (use the first 8-10 inches of the meaty end, minus the tough bottom and outer leaf)
1 red bell pepper, chopped
2 bunches asparagus, cut into 1-inch pieces
1/4 cup chopped fresh basil
1 cup chopped fresh cilantro
Instructions:
For the sauce: Combine in a large mixing bowl the liquid aminos, 1 tablespoon sesame oil, half the chopped garlic, lime juice, cream of coconut, curry paste and peanut butter. Mix well and set aside.
For the tofu: In a wok, heat 3 tablespoons sesame oil. Toss in the tofu and cook, stirring often to keep from sticking, until lightly browned. Transfer the cooked tofu into the curry sauce and set aside.
Return wok to the stove. Add remaining tablespoon sesame oil. Cook onions and remaining garlic for 1 minute. Add the celery, lemon grass and red bell pepper and cook another minute or two. Add the asparagus and cook 2 to 3 more minutes, or until tender-crisp. Add the tofu and sauce and cook 2 to 3 minutes, until heated through. Stir in the basil and cilantro before serving.
Serve over jasmine or basmati rice.
For the tofu: In a wok, heat 3 tablespoons sesame oil. Toss in the tofu and cook, stirring often to keep from sticking, until lightly browned. Transfer the cooked tofu into the curry sauce and set aside.
Return wok to the stove. Add remaining tablespoon sesame oil. Cook onions and remaining garlic for 1 minute. Add the celery, lemon grass and red bell pepper and cook another minute or two. Add the asparagus and cook 2 to 3 more minutes, or until tender-crisp. Add the tofu and sauce and cook 2 to 3 minutes, until heated through. Stir in the basil and cilantro before serving.
Serve over jasmine or basmati rice.
Notes:
The curry sauce tastes complex --- tangy, sweet and savory all at once --- but the dish is actually very easy to make and quite hearty when served over rice. Danny Feig-Sandoval prefers the local tofu brand called the Soy Shop, which he freezes and then defrosts and drains to give it a more "meaty" texture.
Tester's notes: To cut down on the fat, use light coconut milk and a tablespoon of brown sugar instead of the sweetened cream of coconut. Lemon grass, a common ingredient in Thai and Vietnamese cooking, can be found in international or Asian grocery stores.
Tester's notes: To cut down on the fat, use light coconut milk and a tablespoon of brown sugar instead of the sweetened cream of coconut. Lemon grass, a common ingredient in Thai and Vietnamese cooking, can be found in international or Asian grocery stores.
Nutrition:
Per serving: 645 calories (percent of calories from fat, 53), 19 grams protein, 61 grams carbohydrates, 4 grams fiber, 40 grams fat (14 grams saturated), trace cholesterol, 1,543 milligrams sodium.
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