The first sight of asparagus on our supermarket shelves is a sure sign that the gloomy days of winter are becoming a distant memory and Spring is just around the corner. When it's beautiful green stems appear in our organic boxes in May then that's the time to cook it whilst it's fresh.  Or if you are lucky enough to grow your own, then   even better.  In this recipe I'm combining tofu with this beautiful vegetable even though many of you will now want to move on to the next feature.  Well stop right there because tofu doesn't have to be pasty, limp and bland to taste, depending on how you cook it.  So give this a try before you give up on it altogether.

Teriyaki tofu and asparagus salad
serves 4

1 bunch/bag of fresh rocket or any green leaves of your choice
1 bunch of asparagus
a handful of fresh peas and or fresh broad beans
fresh herbs of your choice
2 packs of the solid white tofu (not the smoked or marinated varieties)
a knob of fresh ginger
teriyaki sauce
olive oil for cooking
 
For the salad dressing
3 tablespoon of olive oil
2 tablespoons of balsamic vinegar
good pinch of dried mustard
half a tsp of honey
 
Firstly prepare the leaves into a bowl and blanch the peas and broad beans if using both.  Once cooked remove the skins from the broad beans, as they are bitter to taste.  Mix in with the rocket.  Break off the asparagus ends and discard and cut the remainder in half.  Heat some olive oil in a pan and stir fry for a few minutes, until cooked.  Add salt and freshly ground black pepper and pour the asparagus with their oil over the greens and peas.  Mix the dressing ingredients together and toss with the salad, asparagus and fresh herbs.

Now heat some more oil in the pan, cube the tofu into approximately 1 inch pieces and fry on one side until about half a centimetre is cooked through. Grate some fresh ginger over the top and  turn them over one at a time so that the cooked side is now on the top and the ginger side on the bottom.  Cook in the same way, this should leave the middle soft and two of the outer edges crisp.  Pour a couple of tbs of teriyaki sauce over the tofu and shake the pan to distribute the liquid and coat the tofu.  It will turn brown in colour,  then cook for another minute.  Whilst still sizzling pour the tofu and its juices over the leaves, peas, beans and asparagus and tuck in.  Some crusty bread or boiled new potatoes would make it a hearty meal. 

© Kate Hellmers 2008

Kate Hellmers has been passionate about food and nutrition for 30 years, and having been inspired by the Food For Thought Cafe in Covent Garden, opened her own vegetarian cafe in her twenties.  She now enjoys travelling and experiencing the tastes, aromas, colours and wonderful sights of other cultures that not only broadens her culinary skills but has been the inspiration for her new greeting card range that will be available in the shops next month.