Sesame, Asparagus And Tofu Salad

• 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

1. 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.
2. 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.

rice wine, mustard, soy sauce, sesame oil, rice bran oil, long red chili pepper, garlic, bunches, firm tofu, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/24057 (may not work)