With a quick sauce made with tahini, ginger and garlic, this baked sesame tofu asparagus is a simple dinner. Serve it with quinoa or brown rice.
These days leaving the produce department without a bunch of my asparagus in my cart is impossible. I just can’t do it. Asparagus is the earliest sign of spring when it comes to vegetables.
I only eat asparagus during this time of year into early summer, so I find myself doing all sorts of things with this super versatile veggie. That includes soups both hot and cold. Or I roast it or grill it on my stovetop grill pan.
When it gets warmer, I take asparagus outside to go on the actual grill. The flavors I usually stick with are pretty simple. They include olive oil, salt and pepper, and to go with that base, garlic and lemon.
While any combination of those classic ingredients will always work, sometimes I like making an actual sauce. That’s what I do with this sesame tofu asparagus. While the tofu and asparagus are on a sheet pan in the oven, I simmer a quick sauce on the stove.
This easy recipe is great for dinner on a busy weeknight.
This is what you need for this sesame tofu recipe:
If you have never cooked with tofu before it’s important to know that you have to press out as much water as you can from the block. Getting rid of the excess moisture helps the tofu take on more of the sauce and crisp up at the edges.
Once you take out the tofu from the packaging, pat it dry with paper towels. Then place a heavy pot on top of it to push the water out.
I cook with tofu so often that I recently bought a tofu press. It wasn’t a huge investment, and mine has a reservoir to hold the water, which is very convenient.
When you are finished pressing the tofu, cut it into 1-inch cubes.
I love eating leftover sesame tofu cold straight from the fridge, but you can warm it in the microwave if you want. Store extras in an airtight container in the fridge up to 3 days.
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I really liked it, I used PB2 peanut butter to thicken and flavor instead of cornstarch, wonderful!!