Grilled Tofu with Creamy Asparagus Sauce
A light, creamy sauce dresses up marinated tofu cutlets for a dish that could easily be found on the menu of a high-end restaurant. Serve with steamed jasmine rice to add a floral note and soak up all the tasty sauce.
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. olive oil
- 1 tsp. maple syrup
- 14 oz. extra-firm tofu, drained and sliced lengthwise into 4 cutlets
- ¼ cup diced red bell pepper, for garnish
- 1 lb. asparagus, trimmed and chopped (2 cups)
- 1 Tbs. olive oil
- 1 large leek, white and light green parts thinly sliced (1 ½ cups)
- 1 clove garlic, minced (1 tsp.)
- ¼ cup loosely packed basil leaves
- 2 Tbs. lemon juice
- 2 Tbs. toasted pine nuts, plus more for garnish, optional
1. To make Tofu Cutlets: Stir together soy sauce, oil, and maple syrup in large baking dish. Add tofu, and marinate 30 minutes, turning occasionally.
2. To make Sauce: Bring large pot of salted water to a boil. Blanch asparagus 2 to 3 minutes, or until bright green and just tender. Transfer asparagus to large bowl of ice water to cool. Drain, and reserve asparagus tips for garnish.
3. Heat oil in small saucepan over medium-low heat; add leek, and sprinkle with salt, if desired. Cover, and cook 9 minutes, stirring occasionally. Add garlic, and cook 1 minute more.
4. Blend asparagus, leek, basil, lemon juice, pine nuts, and 1/3 cup water in blender until smooth and creamy. Return to skillet, and season with salt and pepper, if desired. Keep warm.
5. Heat grill or grill pan over medium-high heat. Drain Tofu Cutlets, and grill 5 minutes on each side, basting with marinade occasionally.
6. To serve: Spread 1/4 cup Sauce on plate. Place 1 Tofu Cutlet in center of sauce. Garnish with reserved asparagus tips, bell pepper, and pine nuts (if using); drizzle with remaining Sauce.
April/May 2013 p.52