Description
This vibrant Miso-Chile Asparagus with Tofu recipe combines tender asparagus and crispy firm tofu tossed in a flavorful miso-chile glaze. Quick and easy to prepare, this dish features a delightful balance of savory miso, spicy red-pepper flakes, and aromatic sesame oil, making it a perfect healthy vegetarian meal or side dish suited for any weeknight.
Ingredients
Scale
For the Tofu and Vegetables
- 1 (14- to 16-ounce) block firm tofu, well drained
- 1 pound asparagus (about 1 bunch), trimmed
- 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
For the Miso-Chile Sauce
- 2 tablespoons white or light miso paste
- 1 tablespoon sake (or use white wine or vermouth)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
Garnish
- Sliced scallions
- Optional: Additional red-pepper flakes for extra heat
Instructions
- Prepare the tofu: Drain the tofu thoroughly by pressing it to remove excess water. Cut the tofu into bite-sized cubes.
- Cook the asparagus: Trim the woody ends from the asparagus. Heat 1.5 tablespoons of the neutral oil in a large skillet over medium-high heat. Add the asparagus and a pinch of salt, sautéing until crisp-tender and slightly browned, about 4-5 minutes. Remove and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1.5 tablespoons of oil. Add the finely chopped garlic and ½ teaspoon of red-pepper flakes. Cook for 30 seconds to 1 minute until fragrant but not burnt.
- Cook the tofu: Add the tofu cubes to the skillet with the garlic and chile flakes. Cook, turning gently, until golden and crispy on all sides, approximately 6-8 minutes.
- Prepare the sauce: While tofu cooks, in a small bowl whisk together the white miso paste, sake, rice vinegar, mirin, and toasted sesame oil until smooth.
- Combine and finish: Return asparagus to the skillet with the tofu. Pour the miso-chile sauce over the tofu and asparagus, tossing gently to coat everything evenly. Cook for an additional 1-2 minutes to heat through and meld flavors.
- Garnish and serve: Transfer to plates, sprinkle with sliced scallions and extra red-pepper flakes if desired for added heat. Serve immediately.
Notes
- Pressing tofu is essential to achieve a firm texture and allow it to crisp nicely when cooked.
- Adjust the amount of red-pepper flakes according to your preferred spice level.
- Use white or light miso for a mild salty flavor; avoid using darker miso as the taste will become overpowering.
- This recipe can be easily doubled to serve more people.
- For gluten-free option, ensure the miso paste and mirin are certified gluten-free.
- Serve it with steamed rice or noodles for a complete meal.
