Description
A delightful and flavorful vegan dish featuring tender-crisp asparagus and crispy tofu coated in a savory miso-chili sauce. This Miso-Chile Asparagus With Tofu recipe is a perfect balance of sweet, spicy, and umami flavors, garnished with sesame seeds and green onions.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 block (14 ounces) extra-firm tofu, pressed and cut into 1-inch cubes
- 1 tablespoon neutral oil (for cooking tofu)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon white or yellow miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili garlic sauce or sambal oelek (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Sesame seeds and sliced green onions (optional)
Tofu:
Asparagus:
Miso-Chile Sauce:
Garnish:
Instructions
- Miso-Chile Sauce: In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, chili garlic sauce, garlic, and ginger. Set aside.
- Cook Tofu: Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 6–8 minutes until golden and crisp. Remove from skillet and set aside.
- Sauté Asparagus: In the same skillet, add sesame oil and asparagus. Sauté for 3–4 minutes until tender-crisp.
- Combine and Serve: Return the tofu to the skillet, pour in the miso-chile sauce, and toss to coat. Cook for 1–2 more minutes until heated through. Garnish with sesame seeds and green onions. Serve warm over rice or noodles.
Notes
- Tofu can be air-fried or baked for a crispier texture.
- Adjust chili sauce to control heat level.
- Enhance variety with snap peas, mushrooms, or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
