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

• 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

April 2005

Photographer: Maren Caruso

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