Miso-Chile Asparagus With Tofu Recipe - NYT Cooking - The New York Times

Updated April 29, 2024

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Broiling asparagus gives it a charred exterior but still keeps the vegetables soft and sweet within. Here, the stalks share a pan with cubed tofu, and everything is glazed with a pungent miso sauce spiked with mirin, rice vinegar and a good hit of chile. Served over rice or noodles, it makes a salty, spicy and deeply flavored meal that’s ready in less than half an hour.

Featured in: The Best Ways to Cook Asparagus

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Ingredients

Yield:2 to 3 servings

• 1(14- to 16-ounce) block firm tofu, well drained
• 1pound asparagus (about 1 bunch), trimmed
• 3tablespoons neutral-flavored oil (such as grapeseed or peanut oil)
• Salt
• 2garlic cloves, finely chopped
• ½teaspoon red-pepper flakes, plus more for serving
• 2tablespoons white or light miso
• 1tablespoon sake (or use white wine or vermouth)
• 1tablespoon rice vinegar
• 1tablespoon mirin
• 1teaspoon toasted sesame oil
• Sliced scallions, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (3 servings)

396 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 12 grams polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 28 grams protein; 607 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat the broiler and place an oven rack about 6 inches from the heat source. Line a rimmed sheet pan with foil if you like (for easier clean-up). Cut tofu into 1-inch cubes, then dry with a clean kitchen towel or paper towels to absorb as much moisture as possible.

2. Put asparagus and tofu on the prepared pan and toss gently with 2 tablespoons oil. Spread everything out in one layer and season lightly with salt.

3. Slide pan under the broiler and broil until speckled lightly with brown, 3 to 6 minutes. Flip tofu and asparagus, then continue to broil until asparagus is tender and tofu is deeply browned in spots, 3 to 7 minutes longer, depending on the size of the asparagus and power of your broiler.

4. While the asparagus broils, make the miso-chile sauce. Heat a skillet over medium heat, then add remaining 1 tablespoon oil and heat until it thins out, about 30 seconds. Add garlic and red-pepper flakes to the pan; cook until fragrant, 30 seconds to 1 minute. Turn off the heat. Whisk in miso, sake, vinegar, mirin and sesame oil.

5. Remove pan from oven, slather miso mixture over the asparagus and tofu, and return to broiler for another 30 seconds to 2 minutes, until the miso mixture bubbles and glazes everything (watch carefully so nothing burns). Transfer asparagus and tofu to a serving platter and garnish with more red-pepper flakes, if you like, and sliced scallions. Serve hot or warm.

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