We live a Ratatouille life. “Eat, work, surf, sleep-Repeat” don’t you think?
We fail to acknowledge the simplicity of flavours and the depth of ingredients most times. That movie is really an eye opener for Water lilies like me 😛
Our world is full of flavours and aromas. Famous chefs/perfectionists like Marcus Samuelsson and Geoffrey Zakarian breathe the taste of each ingredient. Even the slightest hint of a spice like fennel or star anise in a complicated dish and they can tell. We live in such stressful world of our own that we walk past such nuances. Don’t you agree?
I have consciously been experimenting with flavours using basic ingredients and letting each of them shine by themselves. Less is more sometimes, isn’t it?
Tried this super simple and extremely nutritious warm Tofu Asparagus Salad. I hope when you taste it for yourself, you would agree that each participant on the plate shines for itself. Here’s my attempt to break through the walls of a Ratatouille life J
Ingredients: (2 servings of salad as main course)
- 1 tsp. Olive oil.
- 1 tsp. Sesame oil.
- 2 tbsps. Chopped cilantro/basil.
- 3-4 tsps. Lemon juice.
- 15 cubes of Silken organic tofu.
- 6-7 sticks of Asparagus-cut at a slant (60 deg).
- Black pepper powder as per taste.
- Salt as per taste.
- Chili Vinegar.
- 1 tsp. Fennel powder (optional)
- Soy sauce.
- 3-4 garlic cloves-smashed by a knife.
- Heat the oils in a flat bottom pan and add the tofu cubes in it. Allow the tofu to turn golden. Take the tofu out of the pan and set aside.
- Add salt and pepper to the golden tofu.
- In the remainder oil, add the garlic cloves. Add Asparagus once the garlic is aromatic.
- Sauté the Asparagus well along with fennel powder. The colour turns shiney green when the Asparagus gets cooked. You can bit a small piece and check if it’s cooked well. We don’t want to make it mushy (overcooked), just need to soften it (retain some crunch).
- Add cilantro/basil in the asparagus.
- Set aside, turn the burner off J
- In a mixing bowl, add the lemon juice, vinegar and soy sauce. Mix well.
- Assemble the tofu and asparagus together in serving bowls.
- Drizzle the vinaigrette on top of the Asparagus & Tofu.
This is totally on-the go salad. It works well as a main course or an appetizer. It’s a great filling for Tacos/grilled sandwiches too.
I was really surprised to see my son eat it to his hearts delight! It’s an under 15 minutes recipe, perfect for a busy, tired and health conscious mommy on a weekday! Power meal with crunch!