Asparagus with Tofu Dressing

A striking contrast of green asparagus and white tofu. The key lies in thoroughly draining the tofu.

Asparagus with Tofu Dressing
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Easy

Beans & Tofu

Healthy

Quick

100kcal

15minutes


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)
  • Salt

Directions

1

Drain the tofu.

2

Break off the woody ends of the asparagus. Peel, using a vegetable peeler, and cut diagonally into 1 cm slices.

3

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.

4

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.

5

Mix the asparagus and tofu dressing. Plate up and garnish with sliced almonds.

Tips

[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.