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Lemony Tofu & Asparagus Skillet

Crispy tofu meet snap-tender asparagus in a zesty, savory miso-lemon glaze.
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Ingredients Method Notes

Ingredients
  

  • 1 block 14 oz Extra-firm tofu, pressed and cubed
  • 1 tsp Cornstarch
  • 1/2 tsp Smoked paprika
  • 1 lb Asparagus cut into 2-inch pieces
  • 1 large Shallot sliced
  • The Mix-In: 1/2 cup Frozen peas
  • The Glaze: 1/4 cup Veggie broth 1 tbsp Lemon juice, 1 tsp Lemon zest, 1 tsp Miso paste, 2 cloves garlic.
  • Garnish: Handful of fresh parsley.

Method
 

  1. Toss tofu with cornstarch, salt, pepper, and smoked paprika.
  2. Sear tofu in a hot skillet until golden and crispy; remove from pan.
  3. Sauté shallots and asparagus in the same pan for 4 minutes until snap-tender.
  4. Whisk glaze ingredients and pour into the pan to thicken (1 min).
  5. Return tofu to the pan, toss with the peas and lemon zest.
  6. Serve over quinoa and garnish with fresh parsley.

Notes

Protein: ~22g per serving.
Tip: For extra heat, add a teaspoon of chili crisp at the end.