Asparagus with Tofu Dressing
A striking contrast of green asparagus and white tofu. The key lies in thoroughly draining the tofu.
Photographed by TAKAHIRO IMASHIMIZU
Beans & Tofu
Does not include time for draining the tofu.
Ingredients (Serves 4)
- 1/2 block momendofu (150 g)
- 5-6 green asparagus
- 1 tbsp sesame paste (white)
- 1 tbsp sugar
- 1 tbsp usukuchi soy sauce
- 1 tbsp milk
- 20 g sliced almonds (roasted)
Drain the tofu.
Break off the woody ends of the asparagus. Peel, using a vegetable peeler, and cut diagonally into 1 cm slices.
Add more salt than you would normally use to boil spinach to a pot of boiling water. Boil the asparagus for about 1-1 1/2 minutes until it is bright green. Rinse under running water until cool, and drain.
Prepare the dressing. Crumble up the tofu and strain through a sieve, using a wooden spatula, into a suribachi grinding bowl. Add the sesame paste and grind, followed by the sugar and usukuchi soy sauce. Finally, gradually add the milk and adjust the consistency of the dressing.
Mix the asparagus and tofu dressing. Plate up and garnish with sliced almonds.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.