Lemon-Glazed Asparagus and Tofu Stir-Fry

I have such a long list of recipes pinned up on my bulletin board that I want to accomplish. Things that I have thought up of and can’t wait to make. I admit, many of the recipes are baking recipes because I love to bake, but since I am trying to eat a more balanced diet and be a little healthier, I decided to make a stir-fry yesterday.

Lemon-Glazed Asparagus and Tofu Stir-Fry

I used to love Chinese food and so whenever I want Chinese food I go ahead and make a stir-fry and serve it on a bed of brown rice. I love this glaze because it is light and sweet with just a hint of thyme.

Serves 4

Ingredients

Rice-

4 cups water
2 cups uncooked brown rice

Stir-fry-

1 bunch of asparagus, cut into 2 inch pieces (about 4 cups chopped)
1 package (350 g) extra firm tofu, pressed
3 tablespoons sunflower oil

Lemon Glaze –

2/3 cup pure maple syrup
1/3 cup lemon juice
1 1/2 tablespoons tapioca starch + 2 tablespoons cold water
1 teaspoon thyme

Directions

Place the water in a large saucepan and bring to a boil. Add the brown rice, bring to a boil, cover and cook for 45 minutes. Meanwhile, cut the asparagus spears into 2 inch pieces.

Slice the pressed tofu into 15 slices and then cut each slice diagonally to make tofu triangles.

Lay the tofu triangles down flat on a cutting board, place a clean dish towel or some paper towels over top of them and place a heavy book or two on top of the towel or paper towels to press the tofu while the rice is cooking. Prepare the glaze by whisking together the maple syrup, lemon juice and thyme in a small bowl. In a separate small bowl whisk together the tapioca starch and cold water and add it to the rest of the glaze ingredients.

During the last 15 minutes that the rice is cooking, begin the stir fry. Heat a medium-sized, non-stick skillet on medium-high heat. Add 2 tablespoons of the sunflower oil and then add the tofu triangles. Fry for 3-5 minutes on each side until golden brown, then set aside.

Heat a wok on medium-high heat and add one tablespoon of sunflower oil. Add the chopped asparagus and stir-fry 5-10 minutes, until bright green and fork tender. Next, add the glaze mixture and the browned tofu triangles. Stir and cook everything a few minutes more, until hot and the sauce boils and thickens and covers the entire stir-fry.