Ingredients Jump to Instructions ↓

  1. 1/4 cup rice vinegar

  2. 3 tablespoons white miso paste

  3. 2 1/2 tablespoons soy sauce

  4. 1 tablespoon tahini paste

  5. 1 tablespoon agave syrup (see Note)

  6. 2 teaspoons mirin

  7. 1/8 teaspoon Chinese five-spice powder

  8. 1 pound extra-firm tofu, drained and cut into 4 blocks

  9. Vegetable oil

  10. Three 7-by-8-inch sheets of toasted nori (seaweed), cut into strips

  11. 1/2 cup water

  12. 1 tablespoon honey

  13. 1 tablespoon fresh lemon juice

  14. 1/4 teaspoon sambal oelek or other Asian chile paste

  15. Salt and freshly ground black pepper

  16. 1 pound medium asparagus

  17. 1 teaspoon Asian sesame oil

  18. 1/4 teaspoon crushed red pepper

  19. 2 teaspoons sesame seeds

  20. 1/2 cup cilantro leaves

  21. 1 large scallion, thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425°. 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.


Send feedback