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Asparagus With Tofu Vinaigrette |
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Serves: 6 Print this RecipeThis low-fat creamy vegan sauce is similar to mayonnaise or hollandaise, and is a guilt-free sauce for dressing up any steamed vegetable. Here it is napped over asparagus that has been steamed in a microwave. 6 ounces soft tofu 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1/4 teaspoon salt 1/2 teaspoon hot pepper sauce 1/2 teaspoon minced garlic, fresh or jarred organic 1 1/2 pounds asparagus spears, hard ends trimmed 2 tablespoons chopped pickled (sushi) ginger Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Puree the tofu, vinegar, sesame oil, salt, hot pepper sauce, and garlic in a blender or mini food processor. Place the asparagus in a single layer in a microwave-safe baking dish. Add a few tablespoons of water and cover; cook in a microwave at full power until tender, 4 to 5 minutes. Drain the water; arrange the asparagus on a serving platter and pour the tofu sauce over the top. Garnish with the pickled ginger. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Asparagus With Tofu Vinaigrette is from the Cook'n Homemade in a Hurry collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Roasted Teriyaki Fries Feta Fries Portobello Mashed Potatoes Mashed Roasted Potatoes with Garlic "Butter" Beet 'n' Smashed Potatoes Baked Potatoes With Toppings: Smoked Salmon, Chive, And Cream Cheese Roasted Yams with Chutney Glaze Roasted Turnips And Apples Stir-Fried Tomatoes With Toasted Tabbouleh Vanilla Cauliflower Poached In Almond Milk Roasted Balsamic Tomatoes Gingered Edamame Soy Succotash Cannellini Succotash Almond Miso Green Beans Bananas Broiled With Chutney Haricots Verts With Mustard Vinaigrette Asparagus With Tofu Vinaigrette Grilled Asparagus With Pecorino Grilled Beets With Fig Molasses Stir-Fried Brussels Leaves With Prosciutto Rabe With Potatoes And Feta Stir-Fried Broccoli With Ginger And Walnuts Roasted Corn And Tomatoes Corn Pilaf Roasted Peppers And Carrots Wok-Seared Corn And Ginger Broccoli Rabe With Prosciutto And Raisins Brussels Sprouts Roasted With Onion Jam Roasted Maple-Glazed Beets Zucchini And Wild Mushrooms Baked Acorn Squash With Spiced Applesauce Roman-Fried Artichoke Hearts Fennel Braised With Apples And Rosemary Lime-A-Beans Roasted Romanesco With Capers *Vegetable Accompaniments Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish Baked Potatoes With Toppings: Shrimp and Russian Dressing |
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