Asparagus Gomaae With Chilled Tofu
Published May 12, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup toasted white sesame seeds
¼ cup tamari or soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon vegetable or sunflower oil
1 pound asparagus, woody stems removed, cut into 1-inch pieces
Salt and pepper
2 (14- to 16-ounce) packages silken tofu
2 scallions, thinly sliced
Cooked rice or noodles (optional)
Nutritional analysis per serving (4 servings)
22 grams carbs; 326 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 906 milligrams sodium; 25 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the goma sauce: Place the sesame seeds in a spice grinder, blender, small food processor or mortar, and grind or blend until coarsely ground, leaving lots of texture. Transfer the crushed sesame seeds to a medium bowl, add the tamari, sugar and vinegar, and mix to form a paste. Set aside.
- Step 2
Heat a large skillet over medium-high for 2 minutes. Drizzle with oil and add the asparagus. Season with salt and pepper, and toss until asparagus is bright green and just tender, 2 to 3 minutes. Transfer to another medium bowl and immediately add half of the sesame sauce. Toss to coat, then set aside to cool for 5 minutes.
- Step 3
Carefully drain the liquid from the packages of tofu and gently tip the blocks onto a kitchen towel. (Try to keep each block in one piece, if possible, but don’t worry if they fall apart.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large rimmed plate (or shallow bowl) or two smaller ones — leave whole or cut into 1-inch blocks — and spoon over the remaining sesame sauce, dividing it evenly between the two blocks.
- Step 4
Top the tofu with the asparagus, ensuring it is evenly distributed. Top with scallions and serve with rice or noodles on the side, if using.
Private Notes
Comments
@Cassandra - tahini is made from untoasted seeds so if you use tahini the flavor would not the same. But you can use toasted sesame paste which is sold in Asian supermarkets or the Asian aisle of some regular supermarkets
Just made this for dinner and it was a hit! I’d make at least a half more of the goma sauce, if not double it - it’s so delicious! We had it with rice and I wish I’d had more of the sauce. This will definitely be in our rotation- will make it with broccoli after asparagus season is over.
Why can’t we use tahini instead of grinding seeds?
Made this for dinner - it was good. I think I would prefer the tofu sautéed a bit. As I was eating it, I thought that next time I make it, I will add a couple tablespoons of peanut butter and some hot pepper flakes.
This was a surprising hit! Even with my husband, who usually prefers other proteins.
Loved the flavors and ease of preparing. This was my first experience with silken tofu. I didn't like it (the tofu) but my husband loved the dish tofu included. I will try it again with baked tofu as someone else suggested.