I just made this for the first time as i continue to explore Thai cooking following my South East Asia journey last month. The original dish called for green beans but i had just scored a bunch of asparagus at a good price so i improvised.
I finally found kaffir lime eaves at my Thai grocery store and i am using them for the first time.
You can serve this with jasmine rice or quinoa.I am cutting down on grains so i am eating this as is.
VEGAN ALERT ! No animals were injured in the making of this dish!
Thai-Style Basil Tofu and Asparagus
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.