Thai-Style Basil Tofu and Asparagus
We're a family of basil lovers. I've found that I can get my daughter to eat just about anything if it tastes like "pesto" (witness the miracle eggplant and squash quinoa from a few days ago). So each year I plant as much basil as I can find room for. This year I have a bumper crop, so don't be surprised if you see a lot of basil in the next couple of weeks.
One of my favorite non-pesto ways to use basil is in Thai dishes. This one is an adaptation of a Vegetarian Times recipe that uses green beans. I didn't have green beans, but I did have loads of asparagus since it's been so inexpensive lately. I was considering substituting it when I just happened upon a Thai recipe that used asparagus and basil, posted by the very creative Barbara at Tigers and Strawberries. Well, that sealed the deal! If Barbara said the combination was delicious, that was good enough for me. And she was right--the asparagus was crisp and tender, and the basil and lime leaves gave it just the right peppery tang. I went easy on the chiles, but for a true Thai taste, add more and really heat it up.
Thai-Style Basil Tofu and Asparagus
(serves 4)
1 lb. extra-firm tofu, drained, lightly pressed between paper towels, and cut into 1-inch cubes
sprinkling of soy sauce
4 cloves garlic, minced
1-2 small red or green chile peppers, seeded and minced
4 green onions, sliced thin
4 kaffir lime leaves, thinly sliced (If you don't have lime leaves, use 1 tsp. of grated lime peel and add it with the asparagus)
1 tbsp. reduced-sodium soy sauce
1 lb. asparagus, trimmed and cut into 1-inch lengths
1 small or 1/2 large red bell pepper, sliced into 1-inch lengths
1/3 cup fat-free vegetable broth
1 cup chopped fresh basil
Toss the tofu cubes with a sprinkling of low-sodium soy sauce. Brush or spray a large, deep, non-stick skillet with oil or cooking spray and heat over medium-high heat. Place the tofu in the skillet and cook until one side is brown. Carefully turn over the cubes of tofu and brown on the other side.Toss in garlic, chiles, green onion, and lime leaves and stir-fry 1 minute.
Add soy sauce and mix well. Add asparagus, red bell pepper, and broth; cover and cook just until asparagus is bright green, 3 to 4 minutes. Add basil, and mix thoroughly, cooking until basil is just wilted. Serve hot.
I served this over Coconut-Cashew Quinoa (recipe still in the experimental stage), which added a very sweet taste. It would be equally delicious served over brown jasmine or basmati rice or other whole grain.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Labels: eat to live, gluten-free, soy









14 Comments:
mmm Basil. I wish I had a garden. If I did I would fill it to the rim with basil and tomatoes!
I love thai food and basil. this dish was almost made for me (perfect sans the asparagus)
Teddy
Looks awesome! Unfortunately we're having basil issues this year. The Thai basil we planted is starting to take off but 2 other regular basil plants just died on us for no apparent reason. I guess it's back to the market for another plant...
Wow, thats fat asparagus! I have been getting it cheap lately too. I love basil, this sounds delish as usual!
Wow- I'm so glad that I have some asparagus in the house that needs to be used up. I'll definitely be making this tomorrow night. I wonder how it will tast over soba noodles. I just wish I had planted basil in my garden. Delicious looking as usual.
-Teresa
Doubled this tonight for visiting family and it was wonderful! The group decided that this one belongs on the repeat list. We served it over brown basmati.
We made this last night. All I can say is, WOW! What great flavor came from simple ingredients. I love the lime leaves. Thanks for passing on your wonderful creations! Keep it up.
The coconut cashew quinoa has peaked my interest!
Hurry up the experimental stage, please and thank you!
I've been a vegetarian for four years, and a vegan for about a month. My family had the skewed idea that vegan food consists of twigs and carrots, but I served them this and they definately changed their minds!
My grocery store didnt have any chile peppers, so I used a yellow bell pepper (which also added some color to the final product). I served it over basmati rice, and it was absoloutley to DIE for!
Thank you so very very very much.
I just made this and WOW amazing. I modified a few things, including omitting the chilies since I'm sensitive to spicy food but I did notice the end result could have used a little more kick, do you think I could accomplish this by using ginger?
And side note of sorts I love LOVE this blog. I have a youtube channel where I do mostly makeup and beauty videos but plan to branch out and do cooking videos as well. I wanted to post your blog and mention it in my intro cooking video and link back to it (and credit you of course!) for every dish I make that is modified from one of your recipes. I just wanted to know if you'd like to see a link to where I am doing this and if it's okay with you! :] I really want to share your great blog with all my subscribers.
Hi Kamisbutterfly! I'd be honored for you to mention my blog in your cooking video. Please do send me a link so I can check it out.
P.S.--Yes, I think ginger would be a good choice to perk up the flavor without adding heat.
Great, I'll try some ginger next time!
Here is the link to the video where I make your recipe:
http://www.youtube.com/watch?v=fLMqdrqEW4w
I made this tonight.
It was awesome.
Thanks!
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