Ingredients
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons Dijon mustard
1 teaspoon toasted sesame oil
1 teaspoon white-wine vinegar
2 teaspoons minced chives
12 asparagus, trimmed
4 teaspoons sesame seeds
8 ounces extra firm tofu, cut into 1/2-by-1/2-by-2 1/2-inch batons
Olive-oil, cooking spray
Preparation
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.
