Name: Sesame, asparagus and tofu salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 2 teaspoon mirin; 1 teaspoon dijon mustard; 1/4 cup (60ml) soy sauce; 1 teaspoon sesame oil; 1/4 cup (60ml) alfa one rice bran oil; 1 long red chilli, seeded and finely sliced; 2 garlic cloves, crushed; 2 bunches asparagus, trimmed; 300 gram packet firm tofu, drained; 2 tablespoon sesame seeds, toasted

Ingredients

2 teaspoon mirin

1 teaspoon dijon mustard

1/4 cup (60ml) soy sauce

1 teaspoon sesame oil

1/4 cup (60ml) alfa one rice bran oil

1 long red chilli, seeded and finely sliced

2 garlic cloves, crushed

2 bunches asparagus, trimmed

300 gram packet firm tofu, drained

2 tablespoon sesame seeds, toasted

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

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Ingredients

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