Jackfruit Tacos
Ligaya Mishan, Aimee Nezhukumatathil
35 ratings with an average rating of 3 out of 5 stars
35
1 3/4 hours
Miso-Chile Asparagus With Tofu
Updated April 29, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes
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Cooking Notes
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Michelle
Start the tofu earlier. Served with soba noodles.
Mama Liz
I added a glug of soy sauce which wasn't needed with the amount of miso; too salty, and I do love salt. I baked the tofu for 10 minutes at 425, then added the asparagus and baked another 10 minutes. Garnished with scallions, cilantro, chopped peanuts and black sesame seeds. Next time I will omit soy and cut the asparagus spears into 3" pieces.
Ian
Tasty, but my tofu was a bit too soft for my taste. I might press it or fry it next time.
cooklyn
Made as instructed except I baked the tofu for a total of 30 minutes at 425 and added the asparagus for the last 10 minutes. This allowed me to double the tofu and sauce and cook on two levels. Served with short grain brown rice. Delish
amanda
fantastic! I didn't add any lao gan ma this time and loved it as is, but I bet lao gan ma takes it over the edge. serving suggestion: pair it with eric kim's cilantro lime rice!
Kim Piché
My daughter liked this dish with macaroni pasta over rice. It will go into the ‘everybody liked it’ file.
Nancy Jo
I doubled the sauce and broiled the pressed tofu alone for 10 minutes, then added the asparagus. Both moves were well-advised! Served with brown rice and a side of tart coleslaw, it fed two people, with maybe one serving of tofu and asparagus left over. Yum!
Nancy Jo
Subbed chardonnay for sake and dry sherry for mirin, since I had neither on hand. It worked well!
Debra
Easy to make! I probably did something wrong. The tofu cubes doesn’t seem to have absorbed the flavors from the sauce. But the sauce did make the asparagus and rice delicious. As a package it would be better if I could figure out w tofu cubes.
Susan
I cut the tofu cubes a bit smaller, used garlic-infused oil to make it GERD-friendly, and, since I didn't have sake, upped the mirin to two tablespoons. Served it over brown rice from the freezer for a quick and tasty Monday night dinner. Next time I'll slice the asparagus into 1.5" pieces for easier eating.
Mindy
Amazing… I was skeptical as I don’t usually love tofu, but this was so good! I made as directed and served over rice. I’ll *definitely* make it again, and will probably cut tofu into 1/2 inch pieces.
Meg
Important note: I cut my block of tofu in half crosswise, wrapped it in a flour-sack towel, and pressed it between 2 plates weighted down by Amanda Hesser’s 2010 Essential New York Times Cookbook for about 40 minutes before cutting it into 1” cubes. I can’t imagine not having it that drained.
AD
I cooked just as the recipe said except the timing. As others recommended, cooked the tofu first then added asparagus. The amount of sauce was fine for me once I figured out to use a basting brush to slather it on the tofu and asparagus. I might try smaller tofu cubes next time for more surface area. Delicious!
Meg
This was easy and excellent! Next time though, I’ll double the delicious sauce so I can drizzle more over the top after the tofu and asparagus come out of the broiler. Served over white rice.
Carroll
I also enjoyed this. I made more sauce as suggested, and the sauce is very tasty. My broiler is not as good as the one in Melissa's oven, so mine took more time.
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