This Thai spicy tofu recipe comes from a wonderful cookbook called Complete Book of Thai Cooking: Over 200 Delicious Recipes.

The perfection in this recipe is the mix of the blander flavored tofu, carrot and asparagus mixed with the spicy chilies.

Of course you can vary the amount of heat to suit your tastebuds by simply adding more or fewer chilies to the recipe.

Prep time: 15 minutes Cook time: 10 minutes

Ingredients:
3 tablespoons (45 mL) vegetable oil, divided
12 ounces (375 g) firm tofu, patted dry, cut in 1/2-inch (1 cm) cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in 1/2 inch thin strips
1 cup (250 mL) sliced asparagus or green beans, cut in 1 inch (2.5 cm) pieces
2 tablespoons (25 mL) soy sauce
2 tablespoons (25 mL) lime juice
2 1/2 teaspoons (12 mL) chopped fresh red chilies
2 teaspoons (10 mL) granulated sugar
1/2 teaspoon (2 mL) black pepper

Directions:
Heat a wok or large skillet over medium-high heat and add 2 tablespoons (25 mL) oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic and stir-fry for 1 minute.

Add carrot, red pepper and asparagus and stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar and pepper and cook, stirring, for 1 minute.

Return tofu to wok and cook for 1 minute, or until combined and heated through.

Makes 5 to 6 servings.

Cut 12 ounces (375 g) of firm tofu into 1-inch (2.5 cm) cubes. Pat very dry.

In a wok or deep saucepan, heat 13/4 cups (425 mL) of vegetable oil to 350°F (180°C). Add tofu in batches and cook for 2 to 3 minutes. Turn and cook for 3 to 4 minutes longer, or until golden brown. Drain on paper towels. Serve with homemade or storebought sweet chili sauce.

Serves 3 or 4 as an appetizer or snack.