Tuesday, August 31, 2010

Orange-Roasted Tofu and Asparagus

serves 4


So I have a new goal for this blog: to cook through most or at least many of the recipes that I have gathered from cooking magazines in the past few years. They’re all collected in a big notebook where I’ve been trimming and pasting them in, a monument to the old analog age. There are hundreds of them, but I’ve probably tried under ten; I’d like to make an effort to remedy that. The recipes are taken from Gourmet, Bon Appétit, Eating Well, Healthy Cooking, Vegetarian Times, and Saveur Magazines—with the occasional Martha Stewart contribution. The most daunting part of the project will definitely be the dessert section; I tend to save waaayyy more dessert recipes than I have occasions to make dessert, but luckily we’re coming into birthday season…

To kick off this new endeavor is a totally delightful recipe adapted ever so slightly from Eating Well. I loved this, and Chris liked it…for a racquetball night (ie: something light that will allow him to go exercise right after eating). We served it with quinoa (cooked with chicken broth), but you could also use brown rice or soba, rice or udon noodles.

1 14-oz package extra firm tofu, rinsed and pat dry

1 lb asparagus, trimmed and cut into 2-in pieces


2 Tbs oil (peanut, coconut, canola, etc.)

1 Tbs red miso

1 Tbs rice wine vinegar


2 Tbs oil (same as above)

1 Tbs red miso

1 Tbs rice wine vinegar

2 Tbs minced freshly grated orange zest

juice of one orange

3 Tbs minced fresh basil

2 Tbs honey

1 tsp soy sauce

Preheat oven to 450 degrees. Line a baking sheet with foil, spray with non-stick cooking spray. Toss tofu with marinade, then roast for 15 minutes. Gently stir in asparagus and roast 8-10 minutes more, until asparagus is tender and tofu is browned. Toss the roasted tofu and vegetables with the sauce, and serve with rice, noodles or quinoa.

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