A vegetarian version that is mostly balancing for vata. Since asparagus is tri-doshic, you could replace the sesame seeds with almonds to better balance pitta or replace the sesame seeds with sunflower seeds and use soba noodles for kapha.
Recipe Ingredient Details:
1/3 pound vermicelli
2 tablespoons sesame or other mild-flavored oil
2 cups tofu, cut into 1/2-inch cubes
1 pound asparagus, trimmed and cut into 2-inch lengths
Pinch of hing (optional)
Heat oil in skillet over medium-high heat. Add tofu and pinch of hing. Sprinkle with liquid seasoning and sauté, stirring frequently, until tofu is golden brown.
Add asparagus, sprinkle with salt, cover and cook for 3-4 minutes, until crisp and tender. Remove from heat immediately.
Cook pasta until al denté. Do not overcook. Drain and run cold water over pasta to stop the cooking. Toss with half of sesame dressing. Season to taste with salt and pepper.
Spread noodles on platter. Top with tofu-asparagus mixture. Sprinkle with cucumbers. Drizzle with remaining dressing, and sprinkle a generous amount of chopped cilantro on top.
Recipe Additional Notes:
Calories 386,Fat 14,Perfat 58,Cholesterol 0,Carbo 29,Protein 14,Fiber N/A,Sodium N/A
Tue, 2012-07-03 16:48