Another inspiring olive oil extra virgin cooking idea that is a vegetarian dish and an easy creation.
- 2 tablespoons extra virgin olive oil
- 250g green asparagus (about 14 spears, trimmed weight), tips cut about 2cm long, stems cut on the diagonal into 1 cm long segments
- Sea Salt
- 300g block firm fresh tofu, drained, left whole and wrapped in paper towel
- 1 spring onion, thinly sliced on the diagonal
- Freshly ground black pepper
For Miso Sauce
- 2 tablespoons white miso
- 1 tablespoon lemon juice
- 1 tablespoon mirin
- Heat a large non-stick frying pan over a high heat.
- Add 1 tablespoon of the extra virgin olive oil and the asparagus with a pinch of salt. Stir-fry for about 3 minutes, until bright green and charred in places. Remove the asparagus to a plate and set aside.
- Return the pan to the heat, lowering it to medium-high. Add the remaining 1 tablespoon of extra virgin olive oil. Take the tofu and break it into rough, crumbly pieces with your hands into the pan, leaving it quite chunky. Add a pinch of salt. The idea now is to cook the water out of the tofu and crisp it up a bit. Stir it occasionally and turn it gently without breaking it down too finely – it should resemble the curds of scrambled eggs.
- Adjust the heat so that the tofu is gently browning but not in danger of burning. Cook for about 10 minutes. The tofu should have released most of its water and start looking golden and crisp in places.
- While the tofu is cooking, mix together all the miso sauce ingredients until smooth.
- When the tofu is cooked, add half of the miso sauce to the pan. Stir for about 2 minutes until it is absorbed. Now add the asparagus and cook until completely heated through.
- To serve your asparagus and miso tofu scramble, transfer to a serving platter or individual plates of bowls. Drizzle over the remaining sauce and finish with a few spring onion slices and black pepper