Equipment
Ingredients
Dressing
- 66 g white miso
- 60 ml rice vinegar
- 5 ml water
Main Components
- 425 g extra-firm tofu, drained, patted dry, and cut into 1cm thick matchsticks
- 450 g asparagus, thinly sliced on a diagonal
Frizzled Leeks
- 1 leek, white and pale green parts only
- 60 ml olive oil
- 1 g salt
Nutrition (per serving)
Method
Whisk the white miso and rice vinegar in a large bowl until the mixture is smooth.
Add the prepared tofu and sliced asparagus to the bowl and toss gently to coat with the dressing.
Transfer the tofu, asparagus, and all remaining dressing onto a large serving plate.
Trim the leek, using only white and light green parts, and slice into thin matchsticks.
Combine the leek matchsticks and olive oil in a medium skillet and place over medium-high heat (approximately 190°C/375°F).
Reduce the heat to medium (175°C/350°F) once the leeks begin to sizzle.
Cook for 6 to 10 minutes, stirring occasionally with a fork, until the leeks are golden and crispy.
Pour the hot leeks and their oil evenly over the tofu and asparagus mixture.
Season the dish with salt to taste and serve immediately.
Chef's Notes
- Ensure the tofu is patted very dry to prevent the dressing from becoming watery.
- The residual heat from the oil will slightly soften the raw asparagus while keeping its crunch.
Storage
Refrigerator: 2 days — Leeks will soften over time but retain flavor.
Reheating: Serve cold or at room temperature; do not reheat as asparagus will lose texture.
