Tofu and Asparagus With Frizzled Leeks
Updated Oct. 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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
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Cooking Notes
GooGoose2
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!
Joel
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.
Josh
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.
Shannon J
I'm reviewing this for a second time because I don't think this recipe is getting enough love. It's quick, healthy, adaptable and DELICIOUS! Simple ingredients, but amazing flavors. Does it seem weird eating raw tofu? Then sear or bake it first-but IMO it's delicious as is and not necessary. No asparagus? Any veggies could work. I've used sugar snap peas, julienned carrots, baby greens and/or zucchini with great results. Served as is, with soba noodles, or with rice. But always with chili crisp!
Ralph
The matchstick leeks makes for a very nice, crispy touch. This is a quick recipe for week nights and I had most of ingredients on hand. Presentation was fine. This makes me wonder how the heck are you supposed to rate this. What are we comparing it to?
Laura
Yum! I was regretting not cooking the asparagus and tofu based on the comments which I read only after the leeks were nearly cooked. I am so glad I went with the recipe as written. The raw tofu and asparagus were delicious and the leeks are so flavorful. Next time I will reduce olive oil and squeeze some lemon or lime.
Lindsay
I roasted the asparagus and tofu for 20 minutes at 400, then tossed in the dressing and served warm over rice. My family of meat-eating skeptics enjoyed it. (Next time, I'll use 2 leeks.)
BernieC
Based on some of the other comments, I also roasted the asparagus and tofu in the oven for about 7 minutes while I cooked the leeks. I also halved the amount of oil to cut out a few calories. My local supermarket didn't have miso, so I substituted soy sauce. This was a really quick and easy recipe and the result was delicious. Will cook this again!
BDFL
From experience, I know we typically like more sauce than what recipes call for, so I doubled the sauce, and included 1T each of low sodium tamari, toasted sesame oil and hot chili oil. I also doubled the leeks and fried them in 2T of leek infused olive oil. I baked the tofu and asparagus mixture at 425 for about 15 minutes, as we were not crazy about the raw tofu vibe. Topped our plates with chopped scallions and sesame seeds. LIFE CHANGING!!! Will quadruple the sauce and leeks next time. :)
Shannon J
I'm reviewing this for a second time because I don't think this recipe is getting enough love. It's quick, healthy, adaptable and DELICIOUS! Simple ingredients, but amazing flavors. Does it seem weird eating raw tofu? Then sear or bake it first-but IMO it's delicious as is and not necessary. No asparagus? Any veggies could work. I've used sugar snap peas, julienned carrots, baby greens and/or zucchini with great results. Served as is, with soba noodles, or with rice. But always with chili crisp!
Emily Browning
I pan fried the tofu in Olive Oil and then mixed with the raw Asparagus and miso dressing and the recipe was amazing. People said less vinegar so I went with less but I could of added the stated amount as I’m a huge Miso fan.
Emily B
I pan fried the tofu in Olive Oil and then mixed with the raw Asparagus and miso dressing and the recipe was amazing. People said less vinegar so I went with less but I could of added the stated amount as I’m a huge Miso fan.
emily b
I pan fried the tofu in olive oil to give the tofu texture and then mixed with the asparagus. Amazing.
foodlover69
Less miso/vinegar for more natural flavors but its still good regardless. Easy to make
foodlover69
Less miso/vinegar to bring out natural flavors a little more but its still great w/ the recipe, just a little salty. The recipe doesnt mention how to cut the asparagus but def slice thin, i did like half a cm
Adam
Absolutely delicious! Will go into regular rotation. Doubled the leeks, halved the oil. Otherwise as written. Outstanding and easy.
Jo Eisman
Did it as written over brown rice pad noodles Delicious summer dinner
Pam in Miami
Should the asparagus be blanched? I’ve never actually had raw asparagus.
Gary
So simple, but yet so good. The room temperature tofu and asparagus is really refreshing. As others mentioned, I used a full leek and a half. I should have used 2 full leeks. Served over 2/3 cup of steamed rice. My wife and I both enjoyed this recipe, so I will definitely be making it again.
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