Miso-Glazed Tofu with Pan-Seared Shiitakes and Asparagus
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Adeena Sussman
total prep 425 calories/serving
This recipe specifically calls for less-firm (but not silken) tofu. The creaminess of the tofu helps absorb the marinade's flavors, and helps replicate the texture of the cod in the original recipe, by chef Nobu Matsuhisa, upon which this recipe is based.
- 1 pound firm, not extra-firm, tofu, sliced into four 4-ounce blocks
- 1/2 cup blond miso paste
- 1/2 cup light brown sugar
- 1/3 cup plus 1/4 cup sake
- 2 tablespoons canola oil
- 1 pound shiitake mushroom caps
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- Preheat oven to 450°F.
- Combine miso, brown sugar and sake in a small bowl and whisk to incorporate. Place tofu in a shallow glass dish and pour marinade over the top. Marinate at least one hour, or overnight.
- Place tofu on a foil-lined baking sheet, then pour about 1 tablespoon of remaining marinade on tofu to coat. Place remaining marinade in a small saucepan and keep warm over a very low flame. Bake for 20 minutes, until coating has browned lightly. Remove from oven and preheat broiler.
- While broiler is preheating, heat oil in a large sauté pan until hot. Add asparagus and sake and cook 2 minutes. Add mushrooms, salt and pepper and cook, stirring, until asparagus is tender-crisp, an additional 2 minutes. Remove from heat and reserve. Place baked tofu under broiler until more deeply browned, about 1-2 minutes.
- Place about 1 cup shiitake/mushroom sauté on a plate and top with 1 piece glazed tofu. Drizzle each plate with remaining reserved glaze.