Spicy Tofu with Grilled Asparagus
Adapted from Food Network Magazine and comowater
1 package extra firm tofu
1 cup panko breadcrumbs
1/4 cup flour
3 tablespoons hoisin sauce2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
Slice tofu into 1/4 inch slices. Place 2-3 paper towels on a plate. Add one layer of tofu slices. Add another layer of paper towels, and repeat until all tofu is layered between paper towels. Place a kitchen towel over the final layer of paper towels and place a heavy pot or pan on top of the kitchen towel. Press tofu for at least an hour, which will create a firmer, heartier texture for the final dish.
Whisk together hoisin sauce, balsamic vinegar, Asian Chile Sauce and cornstarch. Combine breadcrumbs with flour in shallow dish (for dredging). Brush both sides of tofu with sauce mixture. Coat both sides of tofu slices with breadcrumb-flour mixture.
Heat oil over medium heat. Lay coated tofu in oil. Fry on one side until golden brown (approx. 3 minutes). Once the first side is golden brown, flip and fry for another 2-3 minutes. Drain on paper towel.
For asparagus, brush with olive oil, grill on a grill pan until cooked through (about 10-15 minutes total).