Asparagus and Tofu Salad | Truffle-Soy Vinaigrette 

(serves 3-5)

Ingredients:

• 1 bunch of pencil asparagus
• 1 package of firm tofu
• 3 oranges (to be used for the juice, zest, and suprêmes below)
• 1-inch piece of ginger, finely chopped 
• 2 strips of orange zest, pith removed, finely chopped (from oranges above)
  
• 2 scallions, light green and white part only, cut on a bias
• 1 tablespoon black and 1 tablespoon white sesame seeds, mixed and lightly toasted
• 1 large shallot, finely chopped
• 4 tablespoons orange juice (from one of the oranges above)
  
• 4 tablespoons soy sauce 
• 2 tablespoons sherry vinegar
  
• 4 tablespoons olive oil
• 2 tablespoons truffle oil
• Orange suprêmes (from 2 oranges above)
• Sea salt and freshly cracked black pepper to taste
• Sesame oil (drizzle, optional)

Step 1: Asparagus

Blanching the asparagus.

• Carefully rinse the asparagus under cold running water.

• Cut off the hard woody end parts.

• Bring a generous pot of salted water to a boil. Add the baking soda, if using.

• Once it boils, reduce it to a gentle boil. Add the asparagus. Spring asparagus is delicate and a roaring boil will ruin its appearance.
• Pencil asparagus will cook quickly! Blanch them for 30 seconds to a maximum of one minute, depending on their size.  The asparagus should turn a vibrant green and maintain a nice bite.
• Immediately remove the asparagus from a bowl of ice-cold water to “shock” them.
• Once cooled down, cut the elastic band and lay the asparagus out on kitchen towels to try.

Blanched and shocked asparagus.

Tip:  Once cleaned and trimmed, gather the asparagus and wrap them together with an elastic band. This makes it much easier to blanch and remove all at one time. 

Tip:  A knife’s point of baking soda added to the pot of boiling water will help to lock in that vibrant green color in the asparagus. 

Step 2: Marinade and Tofu

marinated tofu

• Combine the shallots, orange juice, soy sauce, and sherry vinegar.
• Whisk in the olive and truffle oils. Add a few drops of sesame oil. Taste and add more, drop by drop, if necessary. Set aside.
• Drain and rinse the tofu. Pat it dry and cut it all into uniform dice.
• Place in a bowl and toss with the chopped ginger, orange zest, and a few drizzles of the vinaigrette.
• Season lightly with sea salt and black pepper and gently combine all together. 
• Let marinate for 10-15 minutes at room temperature. 
• Now add half the sliced scallions and one tablespoon of mixed sesame seeds.
• Place all in the refrigerator and reserve until ready to serve. 
• Any leftover vinaigrette may be stored in an airtight container in the refrigerator.

Tip:  Sesame oil is very potent!  Use it one drop at a time to flavor the vinaigrette.  Once you add a few drops whisk it through and taste it.  Then decide if more is needed.  It should only add a slight undertone of sesame flavor and aroma to this dish. 

To Serve:

The finished asparagus and tofu dish.

• Place five asparagus spears neatly on a serving plate.
• Season lightly with a little salt and pepper.
• Top with the marinated tofu, remaining scallions, and orange suprêmes
  
• Drizzle all with the vinaigrette and a sprinkle of the reserved sesame seeds.
• Serve immediately