Marinade:
1/4 c mirin
1/2 c dry white wine
2 T fresh lemon juice
1 T olive oil
Tofu Rub:
1/2 c unbleached flour
2 T nutritional yeast
1/2 t dried oregano
1/4 t ground cumin
1/4 t black pepper
1/2 t sea salt
3 T olive oil, divided
2 shallots, sliced
3 cloves garlic, minced
1 lb extra firm tofu, pressed and cut into 1″ triangles
1 c asparagus, roughly chopped
2/3 c cremini mushrooms, sliced
1/4 c dry white wine
1 T fresh lemon juice
1 T fresh thyme, minced (or 2 t dried thyme)
salt and pepper to taste
chopped fresh parsley for garnish
Wrap tofu in paper towel and place under a heavy object for 10 minutes, flip over and press again for another 10 minutes. While tofu is being pressed, prepare veggies. Combine marinade ingredients in a large bowl and whisk until well mixed. Add tofu and marinate for 20 minutes, stirring after 10. Combine rub ingredients in a soup bowl and mix well with a fork.
Add 2 T olive oil to deep pan and heat on medium-high. Remove tofu triangles from marinade and dip in rub, rotating to cover all sides. One by one, place tofu triangles in olive oil and reduce heat to medium. Saute until all sides are brown, remove tofu from pan and place on paper towel. Add shallots, garlic and 1 T olive oil to the same pan, stir well and saute for 3-4 minutes, stirring often. Add asparagus and stir to combine, saute for another 3 minutes. Add mushrooms, wine and lemon juice, stir well, reduce heat and cover, leaving lid slightly ajar. Saute until most of the liquid is absorbed and the asparagus is tender but firm. Add thyme, salt and pepper and stir well. Saute for another minute. Carefully fold in tofu, being sure not to remove the “breaded” exterior. Remove from heat, garnish with parsley and serve over rice.
Makes 3-4 servings.
