Description
This vibrant Miso-Chile Asparagus with Tofu recipe is a flavorful and quick dish that combines tender asparagus and crispy tofu in a savory miso-chile glaze. Perfect as a light lunch or side, it features umami-rich miso, a touch of heat from red pepper flakes, and a delicate balance of sake, rice vinegar, and mirin for a bright finish.
Ingredients
Scale
Tofu and Vegetables
- 1 (14- to 16-ounce) block firm tofu, well drained
- 1 pound asparagus (about 1 bunch), trimmed
- Salt, to taste
Sauce and Seasoning
- 3 tablespoons neutral-flavored oil (such as grapeseed or peanut oil)
- 2 garlic cloves, finely chopped
- ½ teaspoon red-pepper flakes, plus more for serving
- 2 tablespoons white or light miso
- 1 tablespoon sake (or 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 serving
Instructions
- Prepare Tofu: Press the block of firm tofu to remove excess moisture for about 10-15 minutes. Then cut the tofu into bite-sized cubes or desired shapes.
- Cook Asparagus: Trim the tough ends from the asparagus and cut into pieces approximately 2 inches long. Heat 1-2 tablespoons of neutral oil in a large skillet over medium-high heat and sauté the asparagus until tender-crisp, about 4-5 minutes, seasoning lightly with salt.
- Cook Tofu: In the same skillet, add remaining oil and add tofu cubes. Cook the tofu over medium heat, turning occasionally, until all sides are golden and crispy, about 6-8 minutes.
- Add Aromatics and Spice: Add the finely chopped garlic and ½ teaspoon red-pepper flakes to the skillet with tofu and asparagus. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare Miso-Chile Sauce: In a small bowl, whisk together the white or light miso, sake, rice vinegar, mirin, and toasted sesame oil until smooth and combined.
- Combine and Glaze: Pour the miso-chile sauce into the skillet with the tofu and asparagus. Toss everything gently to coat the ingredients evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the tofu and vegetables.
- Serve: Transfer the glazed tofu and asparagus to plates. Garnish with sliced scallions and additional red-pepper flakes as desired for extra heat. Serve immediately.
Notes
- Pressing the tofu thoroughly prevents sogginess and helps achieve a crisp exterior.
- You can substitute the sake with dry white wine or vermouth if preferred.
- Add more or less red pepper flakes to adjust the spiciness to your taste.
- Serve this dish as a main for a light meal or as a flavorful side dish alongside rice or noodles.
- Use fresh, firm asparagus for best texture and flavor.
