Description
This Miso-Chile Asparagus with Tofu recipe is a vibrant and flavorful Asian-inspired vegan main dish that combines crispy pan-fried tofu with tender asparagus tossed in a savory miso-chile glaze. Quick to prepare and packed with umami, it makes a perfect healthy weeknight dinner served over rice or noodles.
Ingredients
Scale
Tofu
- 1 block (14 ounces) firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
Vegetables and Aromatics
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Sauce
- 1 tablespoon white or yellow miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili garlic sauce or sriracha (adjust to taste)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the tofu: Pat the tofu dry thoroughly, then cut into cubes. Toss the cubes lightly with cornstarch to create a thin coating.
- Cook the tofu: Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 8–10 minutes, turning occasionally, until all sides are golden and crisp. Remove the tofu from the pan and set aside.
- Sauté asparagus and aromatics: In the same pan, add the remaining 1 tablespoon of oil. Add the asparagus pieces and sauté for 4–5 minutes until crisp-tender. Stir in minced garlic and grated ginger, cooking for another 1 minute to release their flavors.
- Mix the sauce: In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, maple syrup or honey, toasted sesame oil, and chili garlic sauce until smooth.
- Combine and finish cooking: Return the crispy tofu to the pan with the asparagus. Pour the miso-chile sauce over the mixture and toss to coat evenly. Cook for an additional 1–2 minutes until everything is heated through and flavors meld.
- Serve: Serve the miso-chile asparagus and tofu warm over rice or noodles. Garnish with sesame seeds and sliced green onions for added texture and color.
Notes
- You can substitute green beans or broccolini instead of asparagus for variation.
- For a gluten-free version, replace soy sauce with tamari.
- Adjust the amount of chili garlic sauce or sriracha to control spiciness.
- Pressing tofu well helps it crisp better when cooking.
- Serve immediately for the best texture and flavor.
