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May 17, 2015

Asparagus and Mushrooms with Teriyaki Tofu

by Anne Paddock

Spring is the perfect time to enjoy fresh asparagus (although available year-round, the largest asparagus crop is harvested from late February to June). Stem thickness indicates the age of the plant with the young, thin stalks the most desirable and tasty. The thicker stems indicate the plant is older and can be tough and woody although a peeler can eliminate the rough outer skin. The tips are the most tender and flavorful so look for firm stalks with dry tips.

Fresh_asparagusMushrooms of all varieties taste delicious with asparagus, especially the Cremini or Baby Bella mushrooms – mature white mushrooms that have a brown color, firmer texture, and more flavor than the younger, white mushroom.Brown_Mushrooms

Asparagus and Mushrooms with Teriyaki Tofu makes for an easy and tasty dinner. The recipe below makes enough for 4 large servings and can be made in less than 15 minutes.Asparagus_Mushrooms_Tofu3

Asparagus and Mushrooms with Teriyaki Tofu

  • 4 Tablespoons Edward & Sons Premier Japan Organic Teriyaki Sauce (available at some Whole Foods or through www.vitacost.com)
  • 1 15.5 ounce container Extra Firm Sprouted Organic Tofu (I use Trader Joe’s but any extra firm tofu will work) cut into 1 inch cubes
  • 1 bunch of asparagus, cut into 2-inch pieces
  • 12 ounces of Cremini or Baby Bella mushrooms, quartered
  • Salt and Pepper. optional

In a large non-stick skillet, pour the Teriyaki sauce and spread by tilting the pan in different directions.

Place the tofu pieces in the skillet with the Teriyaki sauce and turn to medium heat. Cook until the tofu is browned (5-6 minutes and then turn the pieces over to brown the other side. Remove from heat and set aside.

In another large non-stick skillet, place the quartered mushrooms and turn the heat on high. Sprinkle the top with salt and pepper.

Cook the mushrooms, turning frequently until the water is released and the mushrooms have started to brown.

Turn the heat down to medium-high and add the asparagus pieces, turning frequently. Cook 3-4 minutes or until the desired tenderness. Do not overcook.Asparagus_and_Mushrooms

Add the tofu to the vegetable mixture and stir gently to blend. Add salt and pepper to taste (use sparingly because the Teriyaki sauce from the tofu mixture adds flavor).

Serve immediately. For a tasty and crunchy alternative, place chopped ripe avocado pieces and roasted cashews on top.Asparagus_Mushrooms_Tofu

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