Broiled Tofu with Miso Glaze and Asparagus

Ingredients

• 4 tablespoons white miso, or Korean miso
• 2 tablespoons gochujang
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 teaspoons fresh grated ginger
• 2 medium garlic cloves, minced
• 1/2 cup water
• 1 package of firm tofu, drained
• 1 tablespoon canola
• 1 bunch asparagus, tough ends trimmed
• 2 tablespoons sesame seeds

Directions

1. Combine the miso, gochujang, apple cider vinegar, honey, ginger, garlic, and water in a medium saucepan. Place it over medium-low heat, stirring now and then, until the sauce cooks down into a thick glaze, 10 to 15 minutes.
2. Fill a large pot with salted water and bring it to a boil. While it heats, pat the tofu dry, bundle it in paper towels, and set a plate on top to press it. After 10 minutes, remove and throw away the paper towels, then slice the tofu into 2-inch by 1-inch pieces. On a foil-lined baking sheet, toss the tofu with the canola oil.
3. Move the top oven rack so it sits 6 inches from the heating element, then turn the broiler to high. Slide the baking sheet under the broiler and cook until the tops of the tofu pieces are lightly browned, 3 to 4 minutes. Turn the pieces over and broil the second side until lightly browned as well, another 3 to 4 minutes. Take the baking sheet out of the oven.
4. Coat both sides of the tofu with the miso glaze. Return the pan to the broiler and cook until the glaze browns, 2 to 3 minutes a side.
5. Drop the asparagus into the boiling water and cook until it turns bright green and is tender, about 3 minutes. Drain the asparagus.
6. Divide the tofu and asparagus between four plates. Spoon any remaining glaze over the asparagus, scatter sesame seeds on top, and serve.