Sesame-Miso Asparagus And Tofu Salad

• 1/2 pound asparagus, woody ends trimmed and cut into 1-inch pieces
• 2 teaspoons shiromiso (white miso paste)
• 1 teaspoon lemon juice
• 1 teaspoon mirin
• 1 teaspoon brown sugar
• 1/4 teaspoon toasted sesame oil
• 1/2 block (about 7 ounces) extra firm tofu, cut into cubes
• 1 handful Sesame seeds, to garnish

1. In a small bowl, prepare an ice bath and set aside.
2. Bring a pot of salted water to a boil and cook asparagus for 2 to 3 minutes until bright green, but still crunchy. Using a slotted spoon, transfer them into the ice bath. After 1 minute, transfer the asparagus to a paper-towel lined plate and pat dry. Set aside.
3. In a medium bowl, whisk together the miso paste, lemon juice, mirin, brown sugar, and sesame oil until combined. Add the tofu and asparagus and toss gently until evenly coated.
4. Garnish with sesame seeds. Serve chilled.

shiromiso, lemon juice, mirin, brown sugar, sesame oil, extra firm, handful sesame seeds

Taken from food52.com/recipes/21853-sesame-miso-asparagus-and-tofu-salad (may not work)