Australian Table
Ingredients
Method
1.Preheat a barbecue on high.
2.Combine mirin, Dijon mustard and 1 tablespoon of soy. Gradually whisk in sesame oil and 1 tablespoon of rice bran oil. Stir in chilli and garlic.
3.Brush asparagus lightly with dressing. Cook for 3 minutes, turning, until just tender. Set aside. Pat tofu dry with paper towel. Cut into 2cm squares and place in a shallow bowl. Add remaining soy and turn to coat. Heat remaining oil on barbecue plate and cook tofu for 5 minutes, until golden brown. Remove and drain on paper towel.
4.Arrange asparagus and tofu on a serving plate and drizzle with dressing. Serve topped with toasted sesame seeds.
Mirin is a sweet rice wine commonly used in Japanese cooking. Replace with white wine vinegar if it’s unavailable. Use any leftover dressing to marinate chicken, fish or vegetables.
Note
