1-lb firm or extra firm tofu, drained and cubed
2-3 garlic cloves, chopped
2 Tbs. rhubarb, diced
1/2 - 1-lb asparagus, cut into inch-long pieces
4 carrots, sliced
1/4 tsp cayenne pepper
1-2 tsp. dried oregano
1 tsp. dill (fresh or dry)
1/2 tsp. salt (or to taste)
1-2 Tbs. hot sauce (more or less, depending on your taste-buds)
Juice of half-a-lemon
Oil for cooking (I use safflower)
Heat oil in frying pan on medium-high heat. Add chopped garlic and diced rhubarb, cook for two minutes. Add in tofu, cooking until some cubes start to brown, eight to ten minutes. Toss in asparagus and carrots. Cook until carrots and asparagus soft, another 10-15 minutes. Remember to toss or stir frequently! Add cayenne pepper, oregano, dill, stir to coat. Add hot sauce and lemon. Serve as is, over rice or with your favorite curry. Yum.
Another picture. Because I can.