Grilled Tofu with Asparagus and Nori Vinaigrette
Recipe from Food & Wine

Lee Anne Wong plays with an array of Asian ingredients to create a wonderful marinade for extra-firm tofu or high-fiber tempeh (cakes made from fermented whole soy beans). Tempeh's nutty flavor and grainy texture make it an acquired taste, but Wong loves it here.


Grilled Tofu with Asparagus and Nori Vinaigrette
Hallie Burton

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Servings: 4
Prep Time: 50 mins
Total Time: 50 mins
Related Categories: Asian Cuisine, Asparagus, Grilled Asparagus, Grilling, Grilling Vegetables, Japanese Cuisine, Japanese Vegetable Dishes, Tofu, Vegetarian Tofu
 
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Ingredients
  • 1/4  cup
    rice vinegar
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  • 3  tablespoons
    white miso paste
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  • 2 1/2  tablespoons
    soy sauce
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  • 1  tablespoon
    tahini paste
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  • 1  tablespoon
    agave syrup (see Note)
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  • 2  teaspoons
    mirin
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  • 1/8  teaspoon
    Chinese five-spice powder
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  • 1  pound
    extra-firm tofu, drained and cut into 4 blocks
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  •  
    Vegetable oil
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  • 3 
    7-inch sheets of toasted nori (seaweed), cut into strips
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  • 1/2  cup
    water
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  • 1  tablespoon
    honey
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  • 1  tablespoon
    fresh lemon juice
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  • 1/4  teaspoon
    sambal oelek or other Asian chile paste
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  •  
    Salt and freshly ground black pepper
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  • 1  pound
    medium asparagus
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  • 1  teaspoon
    Asian sesame oil
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  • 1/4  teaspoon
    crushed red pepper
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  • 2  teaspoons
    sesame seeds
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  • 1/2  cup
    cilantro leaves
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  • 1 
    large scallion, thinly sliced
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Directions
1.
Preheat the oven to 425 degrees. In a medium baking dish, whisk 2 tablespoons of the rice vinegar, 2 tablespoons of the miso, and 1 1/2 tablespoons of the soy sauce with the tahini paste, agave syrup, mirin, and Chinese five-spice powder until smooth. Add the tofu and turn to coat. Let stand for 30 minutes.
2.
Meanwhile, in a blender, combine 1/4 cup of vegetable oil with the nori, water, honey, lemon juice, sambal oelek, and the remaining 2 tablespoons of rice vinegar, 1 tablespoon of miso paste, and 1 tablespoon of soy sauce. Puree until smooth and season lightly with salt and pepper. Refrigerate the vinaigrette.
3.
On a baking sheet, toss the asparagus with the sesame oil; season with salt, black pepper and the red pepper. Roast for 10 minutes, until tender and browned.
4.
Meanwhile, in a skillet, toast the sesame seeds over moderate heat until fragrant and lightly browned, 1 minute. Let cool.
5.
Light a grill and brush with vegetable oil. Remove the tofu from the marinade and grill over moderate heat, turning once, until browned and heated through, 6 minutes. Cut each block into 3 slices.
6.
Spoon some of the nori vinaigrette onto plates. Top with the asparagus and tofu. Sprinkle with the toasted sesame seeds, cilantro, and scallion and serve.

NOTE
Sweet agave syrup, made from the agave plant, is available at health-food stores and Whole Foods Market.
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