Chef notes
Something almost spiritual happens when miso paste, olive oil, garlic and lemon come together. Really. The glaze for this tofu is so insanely yummy, I advise you to make a double batch because you'll want to slather it on everything!
Technique tip: Chop the asparagus, press and cut the tofu, prepare the glaze and then refrigerate, so that you can quickly assemble the ingredients and roast up to 24 hours later.
Ingredients
- 1/3 cup olive oil, plus more for the pan
- 2 tablespoons white miso paste
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 (14-ounce) block extra-firm tofu, pressed, cut into 1/4-inch planks
- freshly ground black pepper
- 1 bunch asparagus, woody ends trimmed and discarded, cut into 1-inch segments
- cooked quinoa or steamed rice, for serving
Preparation
1.Preheat the oven to 450 F. Coat a rimmed sheet pan with olive oil.
2.To make the glaze, pour the olive oil into a large, microwave-safe measuring cup or bowl. Heat for 15 to 30 seconds in the microwave, or just until the oil is warm to the touch (alternatively, the olive oil can be placed in a small saucepan set over medium heat and warmed for one minute).
3.Whisk in the miso, garlic and lemon juice, mixing until emulsified and smooth. Add the pressed tofu planks to the prepared sheet pan. Season each side with pepper, then brush the tops with the prepared miso glaze. Roast for 15 minutes, or until the miso glaze starts to turn golden and caramelize on the edges.
4.Remove the pan from the oven and flip the tofu over. Brush with more miso glaze, then toss the asparagus with the remaining glaze before adding the coated pieces to the sheet pan.
5.Roast for an additional 15 minutes, or until the asparagus is tender and the tofu is golden and starting to caramelize on the edges. Serve with quinoa.
Excerpted from "Meal Prep Magic: Time-Saving Tricks for Stress-Free Cooking" by Catherine McCord. Text copyright © 2023 by Catherine McCord. Photography copyright © 2023 by Colin Price. Published by Abrams.
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