Description
A vibrant and flavorful Miso-Chile Asparagus with Tofu recipe that combines tender asparagus and crispy tofu coated in a savory miso-chile glaze. This quick and healthy dish features a blend of miso, sake, rice vinegar, mirin, and toasted sesame oil for an umami-packed experience with a spicy kick, perfect for a light lunch or dinner.
Ingredients
Scale
Tofu and Vegetables
- 1 (14- to 16-ounce) block firm tofu, well drained
- 1 pound asparagus (about 1 bunch), trimmed
Sauce and Seasoning
- 3 tablespoons neutral-flavored oil (such as grapeseed or peanut oil)
- Salt, to taste
- 2 garlic cloves, finely chopped
- ½ teaspoon red-pepper flakes, plus more for serving
- 2 tablespoons white or light miso
- 1 tablespoon sake (or use white wine or vermouth)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- Sliced scallions for garnish
- Optional: Additional red-pepper flakes for extra heat
Instructions
- Prepare the Tofu: Drain the tofu well to remove excess moisture. Press the tofu using a tofu press or by placing it between paper towels and setting a weight on top for 10-15 minutes. Cut the tofu into bite-sized cubes.
- Cook the Asparagus: Trim the tough ends off the asparagus and cut them into 2-inch pieces. In a large skillet, heat 1 tablespoon of the neutral-flavored oil over medium heat. Add the asparagus and sauté until crisp-tender, about 4-5 minutes. Season lightly with salt and remove from skillet; set aside.
- Cook the Tofu: In the same skillet, add the remaining oil and heat over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden brown and crisp, around 6-8 minutes. Remove tofu from skillet and set aside.
- Make the Miso-Chile Sauce: In the skillet, reduce heat to medium, add the chopped garlic and red-pepper flakes, and sauté briefly until fragrant, about 30 seconds. Stir in the miso paste, sake, rice vinegar, mirin, and toasted sesame oil. Cook, stirring constantly until the sauce is heated through and slightly thickened, about 2 minutes.
- Combine and Finish: Return the cooked tofu and asparagus to the skillet with the miso-chile sauce. Toss gently to coat everything evenly with the sauce. Cook for another 1-2 minutes to blend flavors. Adjust seasoning with salt and additional red-pepper flakes, if desired.
- Garnish and Serve: Transfer to a serving dish and sprinkle sliced scallions on top. Serve immediately alongside steamed rice or your choice of side.
Notes
- Ensure tofu is well pressed to achieve a crispy texture when cooked.
- You can substitute asparagus with green beans or broccolini if preferred.
- Adjust red-pepper flakes according to your spice tolerance.
- This dish is best served fresh but can be stored in the fridge for up to 2 days.
- For a gluten-free option, ensure the miso paste and sake used are gluten-free.
