A couple weeks ago I was lamenting about the lack of tofu recipes on my blog, and vowed to change that.
This is me changing that! I’m a big tofu fan, and I’m also a big fan of making people, who think they aren’t tofu eaters, big fans themselves! This Asian-inspired dish will do just that. It’s slightly sweet umami goodness.
Not to mention, it uses two of my most favorite vegetables: asparagus and shiitake mushrooms! The veggies are only slightly sautéed, so the asparagus retains a delicious crunch, and the shiitakes become chewy, pillowy, little flavor sponges.
I made this for my sisters, mom, and myself on a particularly beautiful, sunny day while I was home for the holidays, and everyone loved it.
I served it with a super refreshing sparkling drink made from coconut La Croix mixed with a splash of orange-mango juice, and various sliced citrus.
This was one of those meals that, although vegan, could sway even the most devout meat-eater. If you’re a tofu skeptic (or you know one!), try this recipe before making any final decisions!
1 (14-ounce) block extra firm tofu, sliced crosswise into 4 (1-inch thick) slices
7-8 ounces shiitake mushrooms, stems removed and sliced into 1-inch pieces
1 lb thin asparagus, ends snapped off and cut into 1-inch pieces
1/4 cup thinly sliced green onions
white and black sesame seeds to garnish
Preheat oven to 200 degrees.
In a medium bowl, whisk together 1 tablespoon of canola oil with the rice vinegar, miso, ginger, garlic, soy sauce, sugar, and sesame oil. Set aside.
Cook the soba noodle according to package directions, drain, and rinse. In a large bowl, combine the noodles with 1/4 cup of the miso mixture and toss to coat; set aside.
Heat a large nonstick skillet over medium-high heat. Add in 1 tablespoon of canola and swirl to coat. Add the tofu slices to the pan and cook for about 4 minutes on each side, until golden brown. Add about 2 tablespoons of the miso mixture to the pan and turn to coat. Remove the tofu from the pan and place in a oven proof dish. Place the dish in the oven to stay warm.
Ad the remaining 1/2 tablespoon of canola oil to the pan and swirl to coat scraping up any browned bits. Add in the mushrooms and asparagus and sauté for 5 minutes, until tender. Add in the remaining miso mixture and toss to coat. Add in the green onions and stir.
Arrange the noodles on four plates and top with the miso veggies. Top each portion with a tofu slice, and a sprinkling of sesame seeds.