Description
A delightful and flavorful recipe for Miso-Chile Asparagus With Tofu, a vegan and gluten-free dish that combines tender-crisp asparagus, crispy tofu, and a savory miso-chile sauce. Perfect for a quick and healthy weeknight meal.
Ingredients
Scale
For the Miso-Chile Sauce:
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili garlic sauce (adjust to taste)
- 2 cloves garlic, minced
For the Stir-Fry:
- 1 bunch asparagus, trimmed
- 14 oz firm tofu, drained, pressed, and cubed
- 1 tablespoon vegetable oil (for cooking)
- toasted sesame seeds and sliced green onions for garnish (optional)
Instructions
- Mix the Miso-Chile Sauce: In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, maple syrup, chili garlic sauce, and minced garlic until smooth. Set aside.
- Cook the Tofu: Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 6–8 minutes until golden and crisp. Remove tofu and set aside.
- Sauté the Asparagus: In the same skillet, add asparagus and sauté for 3–4 minutes until tender-crisp.
- Combine and Serve: Return tofu to the skillet, pour the miso-chile sauce over the top, and toss everything to coat. Cook for an additional 1–2 minutes. Serve garnished with sesame seeds and green onions.
Notes
- For a fuller meal, serve over steamed rice or quinoa.
- Swap chili garlic sauce with sriracha for a smoother heat or omit for a milder version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 230
- Sugar: 6g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg
