Can I make this dish without a broiler?

Absolutely! You can roast the asparagus and tofu in a 425°F oven for 15-20 minutes, tossing halfway through. The miso sauce can be prepared on the stovetop as directed, then tossed with the roasted ingredients during the last 2-3 minutes of cooking.

Is there a substitute for miso paste if I can't find it?

While miso's unique flavor is difficult to replicate exactly, you can substitute with 1 tablespoon soy sauce mixed with 1 teaspoon tahini and a pinch of sugar. You'll miss some complexity, but will still achieve a savory, umami-rich sauce.

How do I know when asparagus is perfectly cooked?

Perfectly cooked asparagus should be tender enough to pierce easily with a fork, but still have a slight bite to it. It should be vibrant green – if it turns dull or olive-colored, it's overcooked.

Can I make this recipe gluten-free?

Most miso pastes contain some soy and grains like rice or barley. For a gluten-free version, ensure you're using certified gluten-free miso (usually made with just rice) and check that your sake and mirin are also gluten-free varieties.

Miso-Chile Asparagus With Tofu Recipe

Name: Miso-Chile Asparagus With Tofu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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; Optional: Additional red-pepper flakes

Description

A savory and spicy dish, Miso-Chile Asparagus With Tofu combines the nuttiness of miso, the heat of red pepper flakes, and the freshness of asparagus for a beautifully balanced recipe. The broiler perfectly caramelizes the tofu and asparagus, creating a dish with rich umami depth, a tender texture, and a hint of heat. Perfect for a quick weeknight dinner or a flavorful addition to any meal, this recipe is as simple as it is delicious.

Ingredients

Units Scale

For the Main Dish:

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

For the Miso-Chile Sauce:

2 garlic cloves, finely chopped
1/2 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

For Garnish:

Sliced scallions
Optional: Additional red-pepper flakes

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Instructions

Prepare the Tofu and Asparagus:
Heat the broiler and position your oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil for easy clean-up. Cut the tofu into 1-inch cubes and pat them dry thoroughly with a clean kitchen towel or paper towels to remove excess moisture.
Season and Broil:
Arrange the tofu cubes and trimmed asparagus on the prepared baking sheet. Toss them gently with 2 tablespoons of oil, ensuring they are lightly coated. Spread the ingredients out in a single layer and season lightly with salt. Broil for 3 to 6 minutes or until lightly speckled with brown spots. Flip both the tofu and the asparagus and continue broiling until the asparagus is tender and the tofu is deeply browned in spots, about 3 to 7 additional minutes, depending on the size of your asparagus and the power of your broiler.
Make the Miso-Chile Sauce:
While the tofu and asparagus broil, prepare the sauce. Heat a skillet over medium heat and add the remaining 1 tablespoon of oil. Allow it to heat until it thins out, about 30 seconds. Stir in the finely chopped garlic and red-pepper flakes, cooking for 30 seconds to 1 minute until fragrant. Remove the pan from heat and whisk in the miso, sake (or wine), rice vinegar, mirin, and sesame oil until smooth.
Glaze and Finish:
Remove the baking sheet from the oven and generously coat the asparagus and tofu with the miso-chile sauce. Return the sheet to the broiler for 30 seconds to 2 minutes, watching closely to prevent burning. The miso sauce should bubble and develop a slight glaze over the ingredients.
Serve:
Transfer the tofu and asparagus to a serving platter. Garnish with sliced scallions and additional red-pepper flakes, if desired. Serve hot or warm and enjoy your flavorful creation.

Notes

For additional texture, you can press the tofu for 10-15 minutes before drying it to make it even firmer and more absorbent of flavor.
If sake or white wine is unavailable, vermouth or water can work as substitutes for this recipe.
Trimming asparagus? Be sure to snap off the woody ends for the most tender and edible portions.
Use light miso for a sweeter, milder miso flavor, or swap it for darker miso for a bolder taste.

Nutrition

Serving Size: 1 Serving
Calories: 260kcal
Sugar: 5g
Sodium: 690mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 15g
Cholesterol: 0mg