Tofu and Asparagus With Frizzled Leeks
Updated Oct. 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup white miso
- ¼cup rice vinegar
- 1(14- to 16-ounce) block extra-firm tofu, drained, patted dry and cut into ½-inch-thick matchsticks
- 1pound asparagus, tough ends removed, stalks thinly sliced on a diagonal
- 1leek
- ¼cup extra-virgin olive oil
- Salt
Nutritional analysis per serving (4 servings)
275 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 15 grams protein; 669 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
- Step 1
In a large bowl, stir together the miso and vinegar until the mixture is smooth. (You can add 1 teaspoon of hot water, if the miso is being stubborn.) Add the tofu and asparagus and stir gently to combine. Transfer to a large plate, including any dressing in the bowl.
- Step 2
Trim the leek, using the white and pale green parts only. Halve the leek crosswise and lengthwise so you have four half-moon-shaped logs. Arrange the leeks on their flat sides, then thinly slice lengthwise into matchsticks.
- Step 3
In a medium skillet, combine the leeks and oil and stir to coat. Spread into an even layer and set over medium-high heat. When the leeks are sizzling, reduce heat to medium and cook until light golden, 6 to 10 minutes. Stir the leeks with a fork occasionally for even cooking, then spread into an even layer.
- Step 4
Pour the leeks and their oil over the tofu and asparagus. Season to taste with salt and serve right away. (Leftovers will keep for up to 2 days refrigerated; the leeks will soften but still taste great.)
Private Notes
Comments
Quick, easy, and minimal cooking - this is an ideal summer meal. I doubled the leeks and used less olive oil than required and it turned out absolutely delicious. Super healthy, high in protein and fiber and delicious - this is a keeper!
I decided to roast the tofu and asparagus (I also added fresh green beans) with olive oil, salt and pepper and then placed them in the bowl with the miso rice vinegar sauce. I topped the tofu and veggies in the sauce with the fried leek as directed. The meal was a hit, and I'm glad I opted to cook the tofu and vegetables. For our family, the adapted recipe is a winner (incredibly simple), and we'll definitely repeat it.
Not fancy, but a fun summery meal that over delivers on flavor for the time investment. The miso notes are strong, so all the better if you really enjoy miso and can use a good quality one. Served over soba noodles and with a little chili crunch on top. I recommend at least doubling the leeks, and making sure they get somewhat crispy, as that's key to tying the flavors together. Also used half the oil recommended, but YMMV.
I made this using local fresh asparagus, tofu and a sweet onion (no leeks on hand). Like a few others, the raw tofu and asparagus didn’t appeal. I combined those into the miso vinegar sauce and let it rest. Stir fried in a wok, then did the super fine cut onion last. Served all over farro. It was warmly received and had lovely flavor.
Took the recommendation to roast the tofu and asparagus in a marinade of sesame seeds, toasted sesame oil, garlic powder, and ginger powder. Then served over broad rice noodles with a drizzle of the miso vinaigrette and the fried leeks, which were a must have on this dish.
Adding toasted cashews or sesame seeds provide a nice crunch
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