Stir-fried crispy tofu and asparagus from The Tofu Cookbook by Becky Johnson
Asparagus is not only elegant but also delicious. This fabulous Thai dish, combining tofu and asparagus, is the perfect side dish to serve when fresh asparagus is in season.
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Ingredients
- 150 ml/¼ pint/⅔ cup vegetable stock
- 250 g/9 oz asparagus, trimmed and sliced into 5cm/2in lengths
- 30 ml/2 tbsp roasted peanuts, finely chopped
- 250 g/9 oz deep-fried tofu cubes
- 30 ml/2 tbsp groundnut (peanut) oil
- 15 ml/1 tbsp Thai green curry paste
- 30 ml/2 tbsp light soy sauce
- 2 kaffir lime leaves, rolled into cylinders and thinly sliced
- 30 ml/2 tbsp sugar
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