Free This Can't Be Tofu! by Deborah Madison Page B

turmeric
    ½ jalapeño chile, seeded and chopped
    1 tablespoon sugar
    Salt and freshly ground black pepper
    4 teaspoons roasted peanut oil, plus extra for the pan
    1 pound asparagus, tough ends trimmed, peeled if thick
    4 lime wedges, plus cilantro or watercress sprigs for garnish
    1 Drain the tofu, wrap it in a clean towel, and press while you prepare the rest of the ingredients.
    2 To make the paste, puree the next eight ingredients with 1 /2 teaspoon salt and 2 teaspoons of the peanut oil in a small food processor. Or, even better, mash them with a pestle. If the mixture is too thick to work, add a little water as needed.
    3. Unwrap the tofu and cut it crosswise into 8 pieces. Cut each piece in half, crosswise or diagonally. Put them on a large plate and spoon the paste over them. Use your fingers to gently press in the rub, turning the pieces over so that both sides are coated. Cover and refrigerate until ready to use. (This can be done the day before.)
    4. Heat a wide, nonstick skillet and add a generous film of peanut oil. When hot, remove the tofu from its dish, leaving most of the rub behind. Place the tofu in the pan in a single layer and cook over medium heat until golden, 4 to 5 minutes. Turn and cook on the second side. Add a little cracked pepper and a sprinkling of salt.
    5. While the tofu is cooking, simmer the asparagus in salted water until tender, then set on a towel to drain. Roll it in the remaining lemongrass rub and remaining roasted peanut oil. Season with salt and pepper to taste.
    6. To serve, place the asparagus on a platter and intersperse with the tofu. Garnish with the cilantro and limes, which should be squeezed over everything.

Stir-fried Spicy Tofu and Cod with Scallions and Peanuts
    SERVES 4
    Vegetarians will find this dish is delicious without the fish (double the tofu, for quantity), but if you want to experience tofu in more gradual manner, try this recipe as written. In place of cod you can use another firm white fish or even shrimp, peeled and deveined
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    1 carton firm tofu, drained and pressed
    1 pound fresh cod, rinsed and patted dry
    Juice and zest of 1 lemon
    2 garlic cloves, minced
    2 teaspoons finely minced ginger
    1 tablespoon sambal oelek (available in Asian groceries)
    1 teaspoon ground coriander
    ½ teaspoon turmeric
    2 tablespoons peanut oil
    Salt
    ¾ cup unsalted, roasted peanuts
    1 bunch scallions, including about half of the greens, thinly sliced
    4 lemon wedges
    1. Cut both the tofu and cod into pieces about 1½ inches long and ½ inch thick. Put them into separate bowls.
    2. Divide the next seven ingredients between the two bowls and toss gently. Take care not to break up the tofu.
    3. Heat half the oil in a wide, nonstick skillet. When hot, add the tofu and fry over medium-high heat until golden and crispy, 8 to 10 minutes. Turn so that all the surfaces have a chance to color. When done, sprinkle with salt, remove to a plate, and cover to keep warm. Return the pan to the heat.
    4. Add the remaining oil, add the peanuts and cod, and cook over high heat until the cod is barely cooked, about 3 minutes. Return the tofu to the pan, add the scallions, and cook 1 minute more. Season with salt, then slide the tofu and fish onto a platter and garnish with lemon wedges.

Tofu-Vegetable Sauté or Scramble
    SERVES 3 TO 4
    A scramble, like fried rice or a casserole, can absorb all kinds of vegetables, including any interesting bits and leftovers that might be hiding in the refrigerator. If you wish additional protein, 1 or 2 beaten eggs can be added at the last minute
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    2 tablespoons olive oil
    1 carton firm tofu, drained and lightly pressed
    Salt and freshly ground black pepper
    3 cooked medium potatoes, diced
    ⅓ cup diced onion or 4 big scallions, including half of the greens, sliced
    1 garlic clove, chopped
    2 zucchini, diced
    1 cup corn kernels, cooked or raw
    1 bell pepper, finely diced
    2 Roma tomatoes, seeded and diced
    2 tablespoons chopped parsley
    2 tablespoons chopped