We base at least one dinner each week around asparagus when it’s in season. We’re digging the miso, soy, sesame, tomato and chili-marinated tofu. Serve with quinoa or rice!
For the Tofu
- 1 (14-ounce) package extra firm tofu, cubed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon white miso
- 1 teaspoon tomato paste
- 1 teaspoon sugar
- 1 green onion, thinly sliced
- 1 red chili, sliced
For the Quinoa and Asparagus
- 2 cups water
- 1 cup quinoa
- 1 teaspoon sesame oil
- 4 1/ 2 ounces asparagus
- 1 tablespoon lime juice
- black sesame seeds, for garnish
In a resealable container, add miso paste, soy sauce, sesame oil, tomato paste and sugar. Whisk to combine. Then add in tofu and allow to marinate while preparing the other ingredients.
In a small pot on high heat, add water, quinoa and sesame oil. Cover and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Then remove for heat and keep covered for an additional 10 minutes. Remove lid, fluff with a fork and reserve.
Bring a large pot of salted water to a boil. Add in the asparagus, blanch for 1 minute.
Add the asparagus to a large skillet on high heat and sear for 3 minutes. Remove from heat, add lime juice, salt to taste and black sesame seeds. Reserve.
In a large skillet on high heat, add tofu pieces and stir fry until all sides are golden brown, 6-8 minutes.
Add quinoa to the bottom of a bowl and top with tofu and asparagus. Enjoy!