Free This Can't Be Tofu! by Deborah Madison

white to a rich, golden yellow. The tofu is also dusted with salt and sugar, then shallow-fried until it becomes crisp on the outside. The asparagus retains some of its crunch as well. Green beans, tipped and tailed, can be used in place of the asparagus
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    The Tofu
    1 carton firm tofu
    Salt and freshly ground black pepper
    ½ teaspoon sugar
    ½ teaspoon curry powder
    ¼ teaspoon turmeric
    2 tablespoons, plus 2 teaspoons vegetable oil
    4 garlic cloves, finely chopped
    2 teaspoons roasted ground cumin seeds
    1 onion, finely diced
    ½ pound slender asparagus, tough ends trimmed, cut diagonally into 3-inch lengths
    Several pinches red pepper flakes
    4 Roma tomatoes, seeded and chopped
    3 tablespoons chopped cilantro
    1. Dice the tofu into pieces about the size of a sugar cube. Simmer in 6 cups salted water for 2 minutes, then remove with a strainer and place on paper towels. Wick the surface with another paper towel, then toss the cubes with ½ teaspoon salt, some pepper, the sugar, and curry powder.
    2. Heat the 2 tablespoons oil in a wide skillet, add the tofu, and sauté over medium-high heat until golden, but still tender, about 10 minutes in all. Turn the tofu so that all the surfaces are colored. Remove to a plate, cover to keep warm, and return the pan to the heat and adjust the heat to medium.
    3. Add the 2 teaspoons oil. When hot, add the garlic, 1½ teaspoons of the cumin, and the onion. Cook until the onion is translucent, then raise the heat to high. As soon as the pan feels hot, add the asparagus, pepper flakes, and a pinch or two of salt. Sauté just until the asparagus is bright green and tender, but not limp, about 5 minutes or so, the exact time depending on the size. Add the tomatoes and tofu, and cook about 1 minute more. Turn off the heat and add the cilantro and remaining cumin.
    4. Slide everything onto a platter (use a bright blue one if you can) and serve immediately.

Golden Tofu Sauté with Peppers, Onions, and Tomatoes
    SERVES 4
    An Indian recipe using paneer, a delicate white cheese, is the inspiration for this attractive dish. Everything is cut into large pieces to give the dish a great bold look. The tofu is drained, tossed in a dry marinade of curry powder and lime, then fried until crisp on the outside, but tender inside
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    The Tofu
    1 carton firm tofu, drained
    1 teaspoon curry powder
    Juice of 1 lime
    Salt and freshly ground black pepper
    3 tablespoons vegetable oil
    1 teaspoon cumin seeds
    1 large onion, cut into ½-inch wedges
    1 green pepper, diced into large squares
    1 heaping tablespoon chopped garlic
    1 heaping tablespoon chopped ginger
    ½ teaspoon red pepper flakes
    2 teaspoons ground coriander
    ⅛ teaspoon turmeric
    4 Roma tomatoes, cut into chunks
    3 tablespoons chopped cilantro
    1. Drain the tofu, cut it into ¾-inch cubes, and blot well with paper towels. Place the tofu in a large bowl and gently toss with the curry powder, half the lime juice, and season with salt and pepper. Set aside while you prepare the rest of the ingredients.
    2. Heat 1 tablespoon of the oil in a nonstick skillet, add the tofu, and cook over medium-high heat, turning occasionally until golden on all the surfaces, about 4 minutes. Turn off the heat, add the remaining lime juice and set aside.
    3. Heat the remaining oil in a large, nonstick skillet with the cumin seeds. When hot, add the onion and sauté over high heat until lightly browned and beginning to soften, 3 to 4 minutes. Add the green pepper, garlic, ginger, pepper flakes, coriander, and turmeric. Cook several minutes more, or until the peppers have softened a little. Season with 1 teaspoon salt. (Keep your eye on the garlic—you don’t want it to burn. If the pan seems dangerously dry or hot, add ½ cup water and give the pan a swirl. Not only will this prevent burning, it will make a little sauce as well. You can continue adding water as needed.)
    4. Add the tofu and tomatoes, and cook until the tofu is heated through, just a few minutes more. Add