Asparagus Gomaae With Chilled Tofu

Preparation

1. 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.

2. 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.

3. 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.

4. 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.