Lemon and Thyme Glazed Asparagus and Tofu

It's dishes like this that make me fall in love with food and blogging all over again.  I'm not even done my meal, and I'm already on here writing to you guys because this is hands down one of the best things I have ever put into my mouth - yes, even better than the cupcakes, ice cream, bowls of oats, cookies, pineapple, cantaloupes and mangoes that I die and go to heaven every time I ingest.  Seriously that good!  This is incredible.


The sweetness from the maple syrup, tang from the lemon juice, spice from the thyme and then just the asparagus and tofu tossed in, wonderful, absolutely, hands down, on your knees begging for more amazingly incredible.


Lemon and Thyme Glazed Asparagus and Tofu


Recipe taken and slightly adapted from here

Not the greatest picture I know, I'm sorry.

Ingredients:


Rice -

• 4 cups water
• 2 cups of uncooked brown rice

Stir-fry - 

• 1 bunch of asparagus, cut into 2 inch pieces (about 4 cups chopped)
• 1 package extra firm tofu - drained
• 1 1/2 tbsp oil

Glaze - 

• 3/4 cup pure maple syrup
• 1/2 cup lemon juice - freshly squeezed
• 1 tbsp cornstach + 2 tbsp cold water
• 1 tsp thyme

Directions:

Place the water in a large saucepan and bring to a boil.  Add the brown rice, bring to a boil, cover and cook for 45 minutes. Meanwhile, cut the asparagus spears into 2 inch pieces.


Preheat oven to 425 degrees F.  Slice the pressed tofu into 1/2 inch slices and then diagonally to make tofu triangles.  Lay the tofu triangles down flat on a cutting board, place a clean dish towel or some paper towels over top of them and place a heavy book or two on top of the towel or paper towels to press the tofu for a few minutes until the tofu is drained.  When the oven is heated, cook tofu for 45 minutes, or until nice and crispy.


Prepare the glaze by whisking together the maple syrup, lemon juice and thyme in a small bowl. In a separate small bowl whisk together the cornstarch and cold water and add it to the rest of the glaze ingredients.


During the last ten minutes that the rice is cooking, begin the stir fry. Heat a wok on medium-high heat and add one tbsp of canola oil. Add the chopped asparagus and stir-fry 5-10 minutes, until bright green and fork tender. Next, add the glaze mixture and the browned tofu triangles. Stir and cook everything a few minutes more, until hot and the sauce boils and thickens and covers the entire stir-fry.

Serve on a bed of brown rice.