Miso-Chile Asparagus with Tofu

cooking.nytimes.com

B2Beck

1 (14- to 16-ounce) block firm tofu, well drained

1 pound asparagus (about 1 bunch), trimmed

3 tablespoons neutral-flavored oil (such as grapeseed or peanut oil)

Salt

2 garlic cloves, finely chopped

½ teaspoon red-pepper flakes, plus more for serving

2 tablespoons white or light miso

1 tablespoon sake (or use white wine or vermouth)

1 tablespoon rice vinegar

1 tablespoon mirin

1 teaspoon toasted sesame oil

Sliced scallions, for garnish

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer