Are you tired of boring, bland salads that leave you unsatisfied? Get ready to tantalize your taste buds with our Asparagus Salad with Lemon Tofu - a mouthwatering dish that combines the crisp freshness of perfectly blanched asparagus, golden-brown tofu, and a bright, zingy lemon dressing that will make your palate dance with joy. This quick and easy recipe is not just a salad; it's a culinary adventure that promises to elevate your meal from ordinary to extraordinary!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1 block firm tofu, pressed and cubed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup almonds, sliced
Instructions
- Begin by preparing the asparagus. Rinse the asparagus under cold water to remove any dirt or debris. Trim the tough ends of the asparagus, approximately 1-2 inches from the bottom, to ensure a tender bite.
- In a large pot, bring water to a boil. Once boiling, add the trimmed asparagus and blanch for about 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain and set aside.
- Next, prepare the tofu. Start by pressing the block of firm tofu between paper towels or a clean kitchen towel to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the cubed tofu. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides.
- While the tofu is cooking, prepare the dressing. In a small bowl, combine 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, and salt and pepper to taste. Whisk together until well combined.
- Once the tofu is golden, remove it from the skillet and set aside. In the same skillet, add the blanched asparagus and cook for an additional 2-3 minutes, just to heat through and infuse the flavors from the tofu.
- In a large serving bowl, combine the cooked asparagus and tofu. Pour the lemon dressing over the top and gently toss to coat all the ingredients evenly.
- Finally, sprinkle the sliced almonds over the salad for added crunch and flavor. Serve immediately, and enjoy your Asparagus Salad with Lemon Tofu!
Tips
- Tofu Pressing Perfection: Always press your tofu thoroughly to achieve that coveted golden-brown exterior. Use a tofu press or wrap in paper towels with weight on top for at least 15 minutes.
- Blanching Brilliance: When blanching asparagus, watch the color carefully. You want a vibrant green that signals perfect tenderness - overcooking will result in mushy, flavorless spears.
- Flavor Boosting Hack: For an extra flavor punch, consider marinating your tofu in the lemon dressing for 10-15 minutes before cooking to infuse more depth.
- Almond Alternatives: If you're not a fan of almonds, try toasted pine nuts or pumpkin seeds for a different textural crunch.
- Make-Ahead Magic: This salad is best served fresh, but you can prep components in advance. Blanch asparagus and cook tofu earlier in the day, then assemble just before serving to maintain optimal texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 18g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
