Tofu works in a jalfrezi if you use extra firm and give it space in the pan. This version fries pressed tofu cubes in oil until golden, then builds the sauce around them: cumin seeds and whole red chillies first, then onions, ginger, garlic, and a full roster of ground spices including coriander, garam masala, turmeric, and red chilli.
The asparagus and peppers go in near the end so they keep their colour and bite. Tomatoes earlier, because they need to break down into the sauce. It is a fast curry. Twenty minutes from cumin seeds hitting oil to dinner on the table.
Tips for Making Tofu Asparagus Jalfrezi
Press the tofu first
Extra firm tofu still holds water. Press it between towels with a heavy pan on top for fifteen minutes before cubing. 
Dry tofu browns better. Wet tofu steams in the pan and stays pale and soft.
Build the spice base properly
Cumin seeds and whole red chillies go into hot oil first. They should sizzle and pop within a few seconds.
Onions next, cooked until soft. Then ginger and garlic, then all the ground spices. This order matters. Ground spices added to a dry pan burn.
Tofu Asparagus Jalfrezi
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Crispy tofu and vibrant veggies tossed in a fragrant Indian-spiced sauce. A quick and flavorful weeknight meal.
Ingredients
- 375 g (13 oz) Extra Firm Tofu
- 1 tsp Cumin Seeds
- 2 Whole Red Chili
- 2 sliced Onions
- 2 tsp Crushed Ginger
- 2 tsp Crushed Garlic
- 2 tsp Ground Coriander
- 0.5 tsp Garam Masala
- 0.5 tsp Turmeric
- 1 tsp Red chili or paprika
- 2 sliced Tomatoes
- 473 ml (2 cups) Sliced Red and Orange Peppers
- 1 bundle chopped Asparagus
- 5 tbsp Oil
- Salt
Instructions
- Squeeze excess water from the tofu by pressing between your hands and cut it into long pieces.
- In a wok, add about 2 tbsp of oil and sauté the tofu over medium-high heat until golden. Transfer to a tray.
- In the same wok, heat oil and add cumin seeds until they splutter.
- Add the sliced onions and chili. Sauté until translucent.
- Add the ginger and garlic and sauté until the raw smell disappears.
- Add all the spices and mix well until fragrant.
- Add the tomatoes and cook for about 4–5 minutes until the tomatoes are cooked.
- Add the peppers and asparagus and cook for about 5–6 minutes until they are cooked through but not overcooked.
- Add the fried tofu and mix well. Check the seasonings.
- Serve hot.
Notes
- For crispier tofu, press it for at least 30 minutes before cooking, or use a tofu press.
- If you prefer a milder dish, reduce the amount of chili or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 20
Find it online: https://honestcooking.com/tofu-asparagus-jalfrezi/
Frequently Asked Questions
Can I use a different protein?
Paneer, chickpeas, or chicken all work in a jalfrezi. Paneer fries similarly to tofu. Chicken takes longer to cook through. Adjust timing as a result.
What is garam masala?
A warm spice blend common in Indian cooking, typically containing cinnamon, cardamom, cloves, cumin, and coriander. It is available in most grocery stores. Each brand has a slightly different mix.
Can I use frozen asparagus?
Fresh is better for this dish. Frozen asparagus is limp and watery after thawing, which does not work in a stir-fry. If fresh is unavailable, substitute with green beans or snap peas.
Can I substitute broccoli for asparagus in this jalfrezi, or would that alter the cooking time too much?
Sure, you can! Will work perfectly, depending on the size of the pieces you may want to give them a little extra cooking time.
Love it!
I swapped the tofu with paneer, sautéed a bit before adding. Adds a nice texture and it absorbed the spices beautifully.