Lemon Garlic Tofu/Chicken & Asparagus

Asian inspired food is a happy place in our home. Chicken is an easy go to, but I often get the short end of the chopstick with a plate full of veggies and rice. Not. This. Time. After buying a block of tofu, I knew I had to think of a quick meal that I would like but I could also serve to the meat eating crew. Since I am the MOM, i.e. Queen Bee, here  is my tofu recipe first. Enjoy!

Garlic Lemon Tofu

My little cat pitcher came from a trip to Chinatown in San Francisco. Too cute not to add into a picture. The plate came from the minions. One Christmas, Mr C brought the little ones to a dollar store to let them each pick out a gift for me. I received two different plates and a candle that year. I cherish these plates and smile every time I use them.

Lemon Garlic Tofu & Asparagus

2 T olive oil
1 pkg firm tofu
1/4 c red onion, finely chopped
3 T minced garlic
1 T soy sauce
1 T lemon juice
1 t rice vinegar (or white vinegar, in a pinch)
1/2 t brown sugar
1 T paprika
Dash or two of cayenne pepper
Flax seeds and chopped scallions for garnish

One bunch asparagus, cut into 2″ pieces

3 c cooked brown rice

How To:
In a large skillet, heat olive oil over medium heat. Add red onion and sauté until tender, about 5 minutes.

Add minced garlic and cook a few minutes more.

Cube the tofu into chucks and add to skillet. Drizzle soy sauce, vinegar and lemon juice over the tofu. Gently stir.

Sprinkle paprika, cayenne and brown sugar over the tofu. Cook for 10 minutes, stirring occasionally.

While the tofu is cooking, steam the asparagus until tender. Splash a bit of lemon juice on the asparagus and salt, if desired.

Place the cooked brown rice on a serving platter. Top with tofu mixture and add the asparagus.

Toss some flax seeds and scallions over everything. Serve hot.

Protein Option:
Cut up 1-2 pounds of chicken breast into 2″ cubes. In a large bowl, mix soy sauce and vinegar together. Add garlic and chicken. Let marinate for 15-30 minutes (more or less if you have the time, no judging here!). Add some vegetable oil to a large skillet and heat over medium-high heat. Add the cubed chicken and cook until browned and cooked through, about 4 minutes on each side. Add any remaining soy sauce mixture to the pan; cook about 1-1/2 minutes more. Add lemon juice and cayenne and stir for 2 minutes. Toss in the steamed asparagus, giving it a whirl through the sauce. Remove from heat and serve over brown rice. Add flax seeds and chopped scallions for extra crunch!

Empty Plate


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