Equipment
Ingredients
Dressing
- 66 g white miso
- 60 ml rice vinegar
- 5 ml water
Main Components
- 425 g extra-firm tofu, drained, patted dry, and cut into 1cm thick matchsticks
- 450 g asparagus, thinly sliced on a diagonal
Frizzled Leeks
- 1 leek, white and pale green parts only
- 60 ml olive oil
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 359 kcal
- Protein
- 23 g
- Carbohydrates
- 17 g
- Fat
- 25 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 740 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 559 mg
- Calcium
- 777 mg
- Iron
- 6.3 mg
- Magnesium
- 92 mg
- Phosphorus
- 295 mg
- Zinc
- 2.7 mg
- Vitamin A
- 64 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 3.7 mg
- Vitamin K
- 72 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.31 mg
- Niacin
- 1.8 mg
- Folate
- 108 mcg
- Water
- 208 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk the white miso and rice vinegar in a large bowl until the mixture is smooth.
Add the prepared tofu and sliced asparagus to the bowl and toss gently to coat with the dressing.
Transfer the tofu, asparagus, and all remaining dressing onto a large serving plate.
Trim the leek, using only white and light green parts, and slice into thin matchsticks.
Combine the leek matchsticks and olive oil in a medium skillet and place over medium-high heat (approximately 190°C/375°F).
Reduce the heat to medium (175°C/350°F) once the leeks begin to sizzle.
Cook for 6 to 10 minutes, stirring occasionally with a fork, until the leeks are golden and crispy.
Pour the hot leeks and their oil evenly over the tofu and asparagus mixture.
Season the dish with salt to taste and serve immediately.
Chef's Notes
- Ensure the tofu is patted very dry to prevent the dressing from becoming watery.
- The residual heat from the oil will slightly soften the raw asparagus while keeping its crunch.
Storage
Refrigerator: 2 days — Leeks will soften over time but retain flavor.
Reheating: Serve cold or at room temperature; do not reheat as asparagus will lose texture.
Troubleshooting
Leeks are burnt or bitter
Cause: Heat was too high or leeks were not stirred frequently enough
Fix: Cannot be fixed; discard and start leeks over to avoid ruining the dish
Prevention: Reduce heat immediately when sizzling starts and use a fork to keep leeks moving
Cultural Context
This dish is a modern fusion creation, blending the umami-rich flavors of Japanese miso with the fresh, clean taste of asparagus, a vegetable popular in Western cuisines. The technique of 'frizzling' leeks, while not strictly traditional, draws inspiration from crispy fried onions often used in various Asian and Western dishes to add texture and depth of flavor.
