Asparagus Gomaae With Chilled Tofu
Published May 12, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup toasted white sesame seeds
- ¼cup tamari or soy sauce
- 2tablespoons sugar
- 1tablespoon rice vinegar
- 1tablespoon vegetable or sunflower oil
- 1pound asparagus, woody stems removed, cut into 1-inch pieces
- Salt and pepper
- 2(14- to 16-ounce) packages silken tofu
- 2scallions, thinly sliced
- Cooked rice or noodles (optional)
Nutritional analysis per serving (4 servings)
326 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 25 grams protein; 906 milligrams sodium
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?
I have made this with the ground toasted sesame seeds before. Tonight I used 1/2 tahini and add 2 tablespoons of toasted sesame seeds. I also swapped out the rice vinegar for apple cider vinegar. If may not have been a perfect match but it was much easier and the sauce had a saucier consistency.
Does tofu have to be silken, or will firm be OK?
The sauce is delicious, as is the asparagus, but the silken tofu is just *so bland*. I really wanted to like this, but the silken tofu was a real miss for me. I love tofu and will try to make this again with a firmer tofu that can soak up some seasoning.