Thursday, January 5, 2012

Asian Roasted Tofu and Asparagus

Most of our meals use beans as the main attraction and even though I think various beans can provide variety galore, I decided to bring out the tofu I had in the freezer. Draining the tofu well and then freezing (up to a couple months) creates a chewier texture when cooked. Even if you're not the biggest tofu or vinegar fan, this is a quick mid-week meal that is sure to please!

Asian Roasted Tofu and Asparagus

1 package (14oz) firm/extra firm tofu, drained well
2 tablespoons miso
2 tablespoons balsamic vinegar
1 pound asparagus, trimmed and cut into about 1 inch pieces
1 tablespoon dried basil
1/4 cup orange juice
olive oil for drizzling

1. Preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.
2. Pat tofu dry and cut into 1/2 inch cubes. Whisk 1 TBLS miso, 1 TBLS vinegar, and about 1 teaspoon olive oil in a large bowl until smooth. Add tofu and gently coat well. Feel free to let this mixture sit and marinate up to an hour, or cook immediately depending on your time allowance.
3. Spread the tofu in an even layer on the baking sheet. Roast for 15 minutes. Add the asparagus and toss gently. Return to the oven and roast for additional 10 minutes, or until the tofu is firm to the touch, or golden brown depending on the type of miso used.
4. Whisk the remaining sauce ingredients (miso, vinegar, basil, orange juice) until smooth. Toss with the tofu and asparagus once removed from the oven. Serve immediately.

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