1/4 cup plus 2 Tbsp. soy sauce
1 Tbsp. Dijon mustard
2 tsp. sesame oil
2 tsp. white wine vinegar
2 Tbsp. minced chives
12 stalks asparagus
1/2 cup toasted sesame seeds (plain seeds can be toasted in a dry skillet over low heat until lightly browned and aromatic; watch closely to avoid burning)
1 lb. extra-firm tofu, cut into 1/4-inch slices
Oil cooking spray
• In a small bowl, whisk together the 2 Tbsp. soy sauce, mustard, sesame oil, vinegar, and chives to form a vinaigrette. Steam the asparagus until the desired tenderness is reached (3 to 5 minutes), and drain. Toss in the vinaigrette to coat, and set aside.
• Place the sesame seeds in a bowl and dip each tofu piece into the seeds, covering all sides.
• Coat a large nonstick frying pan with the cooking spray and heat on medium. Arrange the tofu pieces in the pan, add the 1/4 cup of soy sauce, and cook until golden brown on all sides. Sprinkle with half of the sesame seeds, then flip the tofu and sprinkle with the remaining sesame seeds. Cook for 1 minute.
• Serve the tofu and asparagus over white rice.
Makes 4 servings