Asparagus Gomaae with Chilled Tofu

A refreshing Japanese-inspired cold salad featuring tender asparagus and silky tofu, tossed in a fragrant toasted sesame seed sauce. Ideal as a light meal or side, balancing nutty, umami-rich flavors with crisp-tender vegetables and creamy tofu.

Recipe Overview

• Prep Time: 5 minutes (includes grinding sesame seeds)

• Cook Time: 15 minutes (asparagus cooking)

• Total Time: 20 minutes

• Servings: 2

Ingredients

• ⅓ cup toasted white sesame seeds

• ¼ cup tamari or soy sauce (adjust to taste)

• 2 tablespoons sugar

• 1 tablespoon rice vinegar

• 1 tablespoon vegetable or sunflower oil

• 1 pound (450g) asparagus, woody stems removed, cut into 1-inch pieces

• Kosher salt and freshly ground black pepper (for seasoning asparagus)

• 2 (14–16 oz/400–450g) packages silken tofu

• 2 scallions, thinly sliced (for garnish)

• Cooked rice or noodles (optional, for serving)

Detailed Preparation Steps

Step 1: Prepare the Goma Sauce

Grind the toasted white sesame seeds to a coarse consistency (not fine powder) using a spice grinder, blender, small food processor, or mortar and pestle. This preserves texture and nutty depth. Transfer the ground seeds to a medium bowl, then add tamari, sugar, and rice vinegar. Whisk until smooth but slightly textured (a thick paste). Set aside.

Pro Tip: To avoid excess saltiness, reduce tamari by 1–2 tablespoons if desired, as noted in community feedback.

Step 2: Cook and Cool the Asparagus

Heat a large skillet over medium-high heat for 2 minutes. Add oil and swirl to coat. Toss in asparagus, season with a pinch of salt and pepper, and cook 2–3 minutes, tossing frequently, until bright green and just tender-crisp (avoid overcooking). Immediately transfer hot asparagus to a medium bowl and stir in half the goma sauce to coat. Let cool for 5 minutes.

Pro Tip: Hot asparagus helps the sauce adhere; cooling quickly preserves color and texture.

Step 3: Prepare the Chilled Tofu

Drain silken tofu in a colander for 5 minutes. Gently transfer tofu blocks to a kitchen towel, pressing lightly to remove excess moisture (avoid squeezing hard, as tofu should stay soft). Transfer to a large plate, shallow bowl, or two smaller plates. Leave whole or cut into 1-inch cubes. Spoon the remaining goma sauce over the tofu, dividing evenly.

Step 4: Assemble and Serve

Arrange cooled asparagus on top of tofu, ensuring even distribution. Garnish with thinly sliced scallions. Serve immediately with rice or noodles on the side, if desired.

Chef’s Tips & Community Feedback

Key Adjustments

• Sauce Balance: Reviewers noted the recipe can be salty; reduce tamari by 1–2 tablespoons for a milder profile.

• Texture Control: To avoid a "too liquid" sauce, ensure asparagus is fully cooled before adding the second half of the goma sauce.

• Substitutions: For tahini, use toasted sesame paste (available in Asian supermarkets) instead of raw tahini (untasted seeds alter flavor).

Community Variations

• Sauce Upgrade: One reviewer used gomasio (7:1 toasted sesame seeds to kosher salt) and added gremolata (garlic, parsley, lemon zest) for a zesty twist.

• Quantity: Double the sauce for extra richness, as recommended by a user.

• Pairings: While rice/noodles are optional, they elevate the dish to a full meal; add extra toasted sesame seeds for texture.

Community Reviews

• "Prepared as described and delicious. The gomae isn’t overly salty when adjusted to taste—scallions add a fresh finish!"

• "Tried doubling the sauce and it was perfect for extra flavor; tofu remained creamy and asparagus crisp."

• "Next time, I’ll use less tamari—this version was too salty, but the texture was otherwise spot-on."

Enjoy this vibrant, balanced dish as a light meal or side—its crisp-tender asparagus and creamy tofu are sure to delight!