Description
Miso-Chile Asparagus with Tofu is a flavorful vegan stir-fry dish featuring crispy tofu cubes and tender asparagus tossed in a spicy, savory miso-based sauce. This Asian-inspired main course combines the umami richness of miso paste with the heat of chili garlic sauce, balanced by a touch of sweetness from maple syrup. The dish is perfect served over rice, noodles, or quinoa for a wholesome, satisfying meal.
Ingredients
Scale
Tofu
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil, divided
- 1 teaspoon sesame seeds (optional)
- Sliced green onions for garnish
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Sauce
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon chili garlic sauce or sriracha (adjust to heat preference)
Instructions
- Press and Prepare Tofu: Press the extra-firm tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into cubes and toss them with 1 tablespoon of cornstarch to help create a crispy exterior when cooked.
- Cook Tofu: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add the remaining 1 tablespoon of sesame oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Then add the asparagus pieces and cook for 4–5 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp.
- Prepare Sauce: In a small bowl, whisk together the white miso paste, soy sauce, rice vinegar, maple syrup, and chili garlic sauce until smooth and well combined.
- Combine and Finish: Return the crispy tofu to the pan with the asparagus. Pour the prepared sauce over them and toss everything together to coat evenly. Cook for an additional 1–2 minutes to heat the sauce through and meld the flavors.
- Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Serve the miso-chile asparagus and tofu hot, ideally over rice, noodles, or quinoa for a complete meal.
Notes
- Serve over rice, noodles, or quinoa for a full meal.
- Substitute asparagus with green beans or snap peas if desired.
- For extra crispy tofu, consider air-frying the tofu cubes before adding them to the pan.
- Use tamari instead of soy sauce to make this dish gluten-free.
