Enjoy this delightful asparagus with smoked tofu.
Enjoy this delightful asparagus with smoked tofu for a simple dinner or a side dish. Made with leeks, peas, and asparagus for a high-fiber meal, you'll also love the smoky touch of smoked tofu which add protein to make this a complete meal!
Servings: 2 people
Calories:
Cost: $10
Equipment
- kitchen knife
- skillet
Ingredients
- ¼ tspn cumin seeds (optional)
- ¼ tspn coriander seeds (optional)
- 4 leeks (choose thin ones)
- 2 tablespoon cold-pressed olive oil
- 1½ cups frozen peas (thawed)
- 200 grams smoked tofu cut into cubes
- 8-10 thin asparagus (preferably green)
- some cilantro or fresh herb of choice (chopped)
- a pinch of salt
- a pinch of cayenne or pepper of choice (optional)
Sauce
- 150 grams plain yogurt of choice
- 1 garlic clove (grated or pressed)
- a small piece of fresh ginger (grated)
Instructions
Yogurt sauce
- Mix the ingredients in a small jar or bowl, whisk together, and set aside.
The dish
- Clean the vegetables, garlic, herbs, and ginger
- Separate the green leeks from the whites and chop both separately, as in the photo.
- Prepare the asparagus by cutting off the tough stems (read the blog).
- In a heating skillet/pan, put the seeds to roast for 2 mins
- Use the end of a rolling pin to crush the coriander seeds
- Bring the green leeks in the pan together with oil and stir thoroughly
- Cover to cook at moderate heat for 5 mins
- During this time, cut the tofu into pieces
- Add the white leeks and cover to cook for 3mins
- Bring in the peas, asparagus stems, tofu, and salt. Stir gently not to break the white leeks
- Add about ½ boiling water or warm broth. Increase the heat till boiling starts, then reduce the heat to medium.
- Cover to simmer for 3 mins
- Bring the asparagus tops/heads and the cilantro to the skillet (leave some herbs for garnishing). cook for 1 minute
- Add the sauce together with pepper, and stir gently.
- Cover and cut off the heat.
- Let the dish cool before serving
- Serve on plates and garnish with the remaining cilantro or herbs
Notes
- I like using whole coriander seeds, but sometimes I crush them into halves using the end of a rolling pin. You can use a spoon or a glass. However, I'd not use a mortar/pestle. The seeds have a particularly nice flavor when you chew on them.
- You can replace the yogurt with sour or coconut cream.
- If you do not like crunchy asparagus, add the tops simultaneously with the stems.
- If you're cooking for your little loved ones, adapt the chopping and the cooking time.