Asparagus Tofu Stir Fry
We have been eating asparagus every day for over a month from our 30 year old garden patch. Some days I ask myself what new and novel dish can I possibly fix with asparagus today – scrambled egg asparagus burritos? lemon sprinkled side dish? garlic roasted spears? potato asparagus salad? asparagus salsa? asparagus mushroom gravy over baked potatoes? What else??
Stir fries land on the menu more often than not. Depending on what veggies are added to the asparagus or what sauce is used the dish can be very unique. Even which kind of rice (black, red, brown, pink, volcano, basmati) is used or how the rice is seasoned can make a big difference to the end result.
Instead of winging it this time I followed Dr. Andrew Weil’s Vegetable and Tofu Stir Fry found here. My veggie mix included asparagus, shiitake and cremini mushrooms, onions and cauliflower. For the sauce I had Marsala wine on hand instead of the sherry, otherwise I used the same proportions of veggies to sauce as called for in the recipe. It was served over a seasoned red Himalayan rice. Yum!
Drop me a line and let me know what variations on a theme that you come up with. Bon Appétit!