Scrambled Tofu with Asparagus
Source: Kathy Farrell-Kingsley
Serves: 4

Similar in texture to scrambled eggs, this is a common way to prepare tofu. The combination of fresh asparagus and cheese makes it truly satisfying.

1 pound Firm Silken Tofu, drained and cut into 16 cubes
1 tablespoon vegetable oil
2 tablespoons finely chopped scallions (white parts only)
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1 cup chopped cooked asparagus
1 tablespoon finely chopped flat-leaf parsley
1/2 cup shredded Fontina, Cheddar or Muenster cheese

Working with one cube of tofu at a time over a sink, squeeze it gently but firmly in your hand until it crumbles slightly and water drips out. This step is important to prevent the finished dish from being watery.

When about half its liquid has been removed, put the tofu into a medium bowl. Repeat until all the tofu has been squeezed.

In a medium skillet, heat oil over medium heat.
Add the scallions and cook, stirring often, for 30 seconds.

Add the tofu to the pan.

Sprinkle with turmeric, and salt and cook, stirring with a wooden spoon, until it is evenly golden and firm, 3 minutes.

Add the asparagus, parsley and cheese and cook, stirring often, until cheese melts, about 1 minute.

Serve right away.