Stir-Fried Crispy Tofu from Thai Food and Cooking by Judy Bastyra and Becky Johnson
The asparagus grown in Asia tends to have slender stalks. Look for it in Thai markets or substitute the thin asparagus popularly known as sprue.
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Ingredients
- 30 ml/2 tbsp granulated sugar
- 2 kaffir lime leaves, rolled into cylinders and thinly sliced
- 250 g/9 oz Asian asparagus, trimmed and sliced into 5cm/2in lengths
- 150 ml/¼ pint/⅔ cup vegetable stock
- 30 ml/2 tbsp groundnut (peanut) oil
- 250 g/9 oz fried tofu cubes
- 30 ml/2 tbsp light soy sauce
- 15 ml/1 tbsp Thai green curry paste
- 30 ml/2 tbsp roasted peanuts, finely chopped
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