Asian Stirfry with Glazed Tofu & Gingery Peanut Sauce

Mom loved to try new and "exotic" recipes. A favourite pastime growing up was to watch cooking shows together. Amazing pioneers like Julia Child demonstrated how to prepare simple and beautiful food, while Mom sat with pen and paper in hand, quickly jotting down as much as she could so she could try the recipe (or some version of it) later. When my brothers (who are much older than me) started to bring home new recipes from school, she'd delight in them preparing them for us. Many of those recipes became (and remain) staples in our family.

This probably explains why I've always felt at ease trying new recipes. I don't worry much about the results, and instead enjoy the adventure...it's a joy to cook with wild abandon!

So tonight, I pieced together a few recipes and came up with this delicious and healthy meal.

First, let me begin by saying my husband hates tofu. He was not happy to hear my vision for tonight's dinner, but I asked him to trust me. The result? He loved it and went back for seconds. However, I think it's important to say that tofu-haters could easily substitute chicken in this recipe.

Asian Stirfry with Glazed Tofu & Gingery Peanut Sauce

1/2 package extra-firm tofu
1 package brown rice vermicelli
4 green onions
1 bunch fresh asparagus
1/4 c. fresh mint leaves, chopped
1 package prepared coleslaw mix (vegetables only - no dressing)
6 tbsp. rice vinegar
3 tbsp. vegetable oil
5 tbsp. peanut butter
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. minced, peeled ginger
1 1/2 tbsp. minced garlic
1/2 tsp. chili flakes

To prepare tofu, remove from package, wrap in a clean tea towel and place a heavy pot on top. Leave for 30 minutes.

Meanwhile, prepare sauce as follows: In blender or food processor, mince ginger and garlic. Add rice vinegar, oil, soy sauce, brown sugar and chili flakes, and blend. Add peanut butter and blend until smooth. Add about 1 tbsp. water to thin, if necessary.

Cut tofu in small dice, place in a small bowl and pour some of the sauce over top, mixing well. Allow tofu to marinade while you prepare the vegetables.

Bring a large pot of water to boil and add vermicelli. Cook according to package directions, usually about 5 minutes.

While noodles are cooking, heat non-stick frying pan till quite hot. Add tofu and allow to brown a little on each side. Be careful because it will burn easily. Add onions, asparagus and coleslaw mix, stirring well. Add mint near the end, and save a bit for garnish. Add sauce, reserving some to toss with the noodles and some to serve with the meal. Drain noodles well and toss with some of the sauce.

To Serve:
Place a serving of noodles on a plate or in a pasta bowl. Heap stirfry on top of noodles, and drizzle with the extra sauce (put some sauce in a small bowl on the table so you can add more while eating, if you wish). Garnish with remaining chopped mint. This makes about 4 servings.