Sesame, Asparagus And Tofu Salad - cooking recipe

Ingredients

2 tsp mirin rice wine
1 tsp Dijon mustard
1/3 cup soy sauce
1 tsp sesame oil
1/4 cup rice bran oil
1 None long red chili pepper, de-seeded and finely sliced
2 cloves garlic, crushed
2 bunches asparagus, trimmed
12 oz package firm tofu, drained, patted dry and cut into 3/4 inch cubes
2 tbsp sesame seeds, toasted

Preparation

Preheat griddle to high. For the dressing, combine mirin, mustard and 1 tbsp of soy sauce. Gradually whisk in sesame oil and 1 tbsp of rice bran oil. Stir in chili pepper and garlic.
Brush asparagus lightly with some of the dressing. Cook for 3 mins on griddle, turning, until just tender. Set aside. Place tofu in a shallow bowl, add remaining soy sauce and toss to coat. Heat remaining rice bran oil on the griddle and cook tofu for 5 mins, until golden brown. Remove and drain on paper towel. Arrange asparagus and tofu on a serving plate and drizzle with remaining dressing. Serve topped with toasted sesame seeds.