Charred Asparagus, Tofu, and Farro Salad
Because I was so used to the watery texture and bland taste of regular tofu, the flavor and texture of marinated and baked tofu was a revelation: a little chewy and nicely tangy from the addition of soy sauce. I know you can make it yourself, but the store-bought kind is so easy to come by that I can’t pass it up, especially because it improves even further with more cooking, such as broiling it along with asparagus to add crispness and color. This recipe is my concession to being outdoor space–challenged, meaning that instead of firing up my trusty Weber like I used to when I had a yard, I crank up the broiler to get a similar flame-kissed effect, without the smoke, of course. If you have a grill, by all means feel free to use a perforated grill pan or vegetable basket for the asparagus and tofu, cooking them until they get charred spots.
If you don’t have the Cashew Tamari Dressing (page 7) in the refrigerator, you can substitute 2 teaspoons tamari, 1 tablespoon olive oil, and 1 tablespoon chopped cashews.
Ingredients
Preparation
Step 1
Preheat the broiler with the rack set 4- to 5-inches from the flame or element. Line a small baking sheet with aluminum foil.
Step 2
Arrange the asparagus spears and tofu in a single layer on the prepared baking sheet. Season generously with salt and pepper, then drizzle with the oil. Broil for 6 to 8 minutes, until the asparagus and tofu have charred a deep brown, almost black, on one side. Remove and transfer to a plate to cool.
Step 3
While the asparagus and tofu are cooling, combine the farro, scallion, and capers in a medium bowl. When the asparagus and tofu are cool enough to handle, chop the asparagus into bite-size pieces and add it, along with the tofu, to the farro mixture. Pour in the dressing and toss to combine. Taste, adjust the seasoning with more salt and/or dressing, if desired, and eat.
