Tofu is the star of this healthy recipe with a sesame-infused sauce.

Martha Stewart Living, April 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together 1 tablespoon soy sauce, mustard, sesame oil, vinegar, and chives. Bring a large stockpot of water to boil. Blanch asparagus just until tender, 1 to 2 minutes. Transfer to a colander, and rinse under cold water. Set aside.

  • Pour sesame seeds onto a small plate. Place remaining 2 tablespoons soy sauce and tofu in a medium bowl. Turn tofu in soy sauce to coat; let sit 30 seconds. Remove a baton; dip one side in sesame seeds. Transfer to a clean plate. Repeat with remaining batons.

  • Heat a large saute pan over medium-high heat. Coat with cooking spray. Arrange tofu, with sesame seeds down, in pan. Cook until golden brown on the bottoms, about 5 minutes. Brown remaining sides, about 2 minutes per side; remove from skillet.

  • In a large bowl, toss the asparagus in vinaigrette. Divide the asparagus and tofu among four plates, and drizzle with any remaining vinaigrette. Serve.

Cook's Notes

This recipe calls for extra firm tofu, but the firm variety will also work: Wrap a piece in paper towels, place between two plates, and put a can on top. Refrigerate for 30 minutes while the paper towels absorb the excess liquid.