Ready in 15 minutes
4 – 6 servings

In a 12 inch skillet, heat:

1 tablespoon vegetable oil

Saute one at a time:

1 tablespoon minced fresh ginger
2 shallots, chopped
4 cloves garlic, chopped

Add:

1 tablespoon rice wine
1 tablespoon soy sauce
3 bunches thin asparagus, blanched

Just continue stirring gently until the asparagus are heated through. Put in:

4 ounces extra-firm tofu, cut into 1/2 inch cubes

Adjust seasonings according to taste with:

salt
ground black pepper

Before serving, sprinkle with:

2 teaspoons sesame seeds, toasted

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This article was published on Sunday 20 September 2009 à 9:09 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.