3 tablespoon soy sauce
1 1/2 teaspoon dijon musard
1 teaspoon sesame oil
1 teaspoon white-wine vinegar
2 teaspoon minced chives
4 teaspoon sesame seeds
8 oz extra firm tofu cut into batons
olive oil cooking spray
In a medium bowl, whisk 1 Tbsp soy sauce, mustard, sesame oil, vinegar and chives, set aside.
Blanche asparagus 1-2 min, and rinse.
Place remaining soy sauce and tofu in med bowl and turn tofu in soy sauce to coat.
Pour sesame seeds on a small plate. Roll the tofu batons in sesame seeds, covering all sides.
Heat large saute pan over medium to high heat and coat with cooking spray. Arrange tofu in the pan, and cook until golden brown on all sides, then remove to 4 individual plates.
In a large bowl, toss asparagus in vinagrette. Divide asparagus among the 4 plates and drizzle with the remaining vinagrette.
It sounds like a lot of work but its easy and worth every minute! Bon a petite!