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Ingredients

• 1/4 cup  rice vinegar
• 3 tablespoons  white miso paste
• 2 1/2 tablespoons  soy sauce
• 1 tablespoon  tahini paste
• 1 tablespoon  agave syrup (see Note)
• 2 teaspoons  mirin
• 1/8 teaspoon  Chinese five-spice powder
• 1 pound  extra-firm tofu, drained and cut into 4 blocks
•   Vegetable oil
• 3   7-inch sheets of toasted nori (seaweed), cut into strips
• 1/2 cup  water
• 1 tablespoon  honey
• 1 tablespoon  fresh lemon juice
• 1/4 teaspoon  sambal oelek or other Asian chile paste
•   Salt and freshly ground black pepper
• 1 pound  medium asparagus
• 1 teaspoon  Asian sesame oil
• 1/4 teaspoon  crushed red pepper
• 2 teaspoons  sesame seeds
• 1/2 cup  cilantro leaves
• 1   large scallion, thinly sliced

Description

Lee Anne Wong Plays With An Array Of Asian Ingredients To Create A Wonderful Marinade For Extra-firm Tofu Or High-fiber Tempeh (cakes Made From Fermented Whole Soy Beans). Tempeh's Nutty Flavor And Grainy Texture Make It An Acquired Taste, But Wong Lo

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