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- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 4 tablespoons white miso (or Korean miso)
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons fresh grated ginger
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1/2 cup water
- 1 (19-ounce) package of firm tofu, drained
- 1 tablespoon canola
- 1 bunch asparagus, tough ends trimmed
- 2 tablespoons sesame seeds
Heat miso, gochujang, apple cider vinegar, honey, ginger, garlic, and water in a medium saucepan over medium-low heat. Stir occasionally and cook until mixture reduces to a thick glaze, 10 to 15 minutes.
Bring a large pot of salted water to a boil. Meanwhile, dry tofu, wrap in paper towels, and weigh down with a plate. After 10 minutes, discard paper towels, cut tofu into 2-inch by 1-inch pieces. Toss with canola oil on a foil lined baking sheet.
Arrange top oven rack to 6 inches below the heating element and preheat broiler to high. Set the baking sheet under the broiler and cook until tofu pieces are lightly browned on top, 3 to 4 minutes. Flip the pieces and brown lightly on the other side, another 3 to 4 minutes. Remove baking sheet from the oven.
Brush the tofu pieces on both sides with the miso glaze. Set back underneath the broiler and cook until glaze has browned, 2 to 3 minutes a side.
Add asparagus to the boiling water and cook until bright green and tender, about 3 minutes. Drain asparagus.
Divide the tofu and asparagus between four plates. Drizzle any extra of the glaze over the asparagus. Sprinkle with sesame seeds and serve.