Serves 2
15 min
Sesame-Miso Asparagus and Tofu Salad
Recipe GLPR9fea1cb1e9262e
A light, umami-rich Asian salad featuring tender blanched asparagus and crispy pan-seared tofu cubes dressed in a savory white miso vinaigrette with hints of sesame and lemon. Topped with toasted sesame seeds for a nutty finish. Perfect as a refreshing side or light lunch.
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Ingredients
1/2 pound asparagus, woody ends trimmed and cut into 1-inch pieces
2 teaspoons white miso paste
1 teaspoon fresh lemon juice
1 teaspoon mirin
1 teaspoon brown sugar
1/4 teaspoon toasted sesame oil
1/2 block (about 7 ounces) extra-firm tofu, cut into cubes
Sesame seeds for garnish
Directions
Bring a pot of water to a boil. Add the trimmed asparagus pieces and blanch for 2–3 minutes until bright green and tender-crisp. Drain well and set aside on a clean kitchen towel to cool slightly.
Pat the tofu cubes dry with paper towels to remove excess moisture. Heat a nonstick skillet over medium-high heat and add the tofu cubes. Cook for 4–5 minutes, stirring occasionally, until the cubes are golden and lightly crispy on the edges. Transfer to a plate.
In a small bowl, whisk together the white miso paste, lemon juice, mirin, brown sugar, and toasted sesame oil until smooth and well combined. This creates your dressing.
In a serving bowl or on individual plates, combine the blanched asparagus and seared tofu cubes. Drizzle the miso dressing over the top and gently toss to coat evenly.
Garnish with sesame seeds and serve immediately while the tofu is still warm.
