vegetable side dish with fresh mushrooms, asparagus and tofu
Makes me happy when it's asparagus season once again :-) They're at their peak at about this time of the year. There's nothing like the fresh taste of springtime vegetables to liven up the remaining cold winter days. The days are getting warmer and it's finally almost springtime so it was the perfect time to try this recipe. I picked up a few old issues of Yummy magazine in the Philippines and found this quick and easy recipe. Firm tofu were cut in 3/4" wide slices. The slices were drained well then allowed to sit in between papertowels to get rid of extra moisture. Then they were cut into cubes and pan-fried in canola or vegetable oil. Transfer the tofu to a serving platter. Blanch the cut-up asparagus until half-cooked and the color turns bright green. Drain and set aside. Stir fry the asparagus and sliced mushrooms together until well coated with the oil then add combine with the tofu. Meanwhile, mix a half cup of water with about 3 tablespoons oyster sauce and 1 teaspoon of cornstarch. Heat and simmer the sauce in the same skillet until bubbly. Adjust the consistency with more water as needed. Pour the sauce over the tofu and asparagus and serve hot with steamed rice or rice noodles.