Submitted by: Sugar | Date Added: 21 Oct 2009
Listed in: Pulses and Soya / Tofu

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, chilies, 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.

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