Asparagus, Red Pepper, and Curried Tofu

Adapted from 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi (Rodale Inc., 2005).

The mild curry powder I like best is sold in Chinese and Southeast Asian food markets. It has a lovely combination of gentle heat and sweet spices like fennel, coriander, and cinnamon. It is particularly suited to this stir-fry where chewy pan-crisped tofu drinks up the golden sauce. Served over rice noodles, this dish is reminiscent of Shanghai Noodles. It can also be served over brown rice.

Makes 4 servings

1 tablespoon cornstarch
2 teaspoons curry powder
1 teaspoon sugar
1 tablespoon dry sherry
1 tablespoon reduced-sodium soy sauce
3/4 cup fat-free, reduced-sodium chicken (or vegetable) broth
1 tablespoon peanut oil
2 teaspoons grated or finely chopped ginger
1 large clove garlic, finely chopped
1 medium red onion, diced
8 asparagus, cut in 1-inch pieces
1 red bell pepper, seeded and diced
1 pound firm tofu, pressed and cubed

This recipe is:
| Vegetarian [1] |

1. In a measuring cup, combine the cornstarch, curry powder, and sugar. Mix in the sherry, soy sauce, and broth, leaving the spoon in the cup. Set aside.
2. Heat the oil in a wok over the highest possible heat. Add the ginger and garlic and stir-fry until fragrant, 30 seconds. Add the onion, asparagus, and pepper, and stir-fry until they are brightly colored, 1 minute. Add the tofu.
3. Stir the seasoning sauce and pour it into the wok. Stir-fry until the sauce boils and thickens, 2 to 3 minutes.

Nutrients per serving:
Calories: 151
Fat: 8g
Carbohydrate: 12g
Protein: 10g
Total dietary fiber: 2g