Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame

• 4 Tbs. low-sodium soy sauce
• 3 Tbs. mirin
• 2 Tbs. seasoned rice vinegar
• 1/2 tsp. toasted sesame oil
• 1/4 tsp. chili oil
• 12 oz. asparagus, trimmed
• 20 oz. silken tofu, drained and cut into 2-inch squares (8 squares total)
• 2 green onions, minced ( 1/4 cup)
• 2 tsp. grated ginger
• 3 Tbs. toasted sesame seeds

1. To make Vinaigrette: Combine all ingredients in small bowl, and stir to combine.
2. Set aside.
3. To make Tofu Salad: Place asparagus in microwave-safe dish with 1/4 cup water; cook on high 45 to 60 seconds, or until crisp-tender.
4. Rinse asparagus under cold water, drain, and wrap in paper towels to dry.
5. Slice into 1/4-inch coins.
6. Divide asparagus among 4 shallow bowls.
7. Center 2 pieces tofu atop asparagus on each bowl.
8. Mound green onions and ginger atop tofu, and sprinkle sesame seeds over each dish.
9. Drizzle 2 Tbs.
10. Vinaigrette around tofu, and serve.

soy sauce, mirin, rice vinegar, sesame oil, chili oil, silken tofu, green onions, grated ginger, sesame seeds

Taken from www.vegetariantimes.com/recipe/chilled-tofu-salad-with-ginger-green-onions-asparagus-and-sesame/ (may not work)