Because I was so used to the watery texture and bland taste of regular tofu, the flavor and texture of marinated and baked tofu was a revelation: a little chewy and nicely tangy from the addition of soy sauce. I know you can make it yourself, but the store-bought kind is so easy to come by that I can’t pass it up, especially because it improves even further with more cooking, such as broiling it along with asparagus to add crispness and color. This recipe is my concession to being outdoor space–challenged, meaning that instead of firing up my trusty Weber like I used to when I had a yard, I crank up the broiler to get a similar flame-kissed effect, without the smoke, of course. If you have a grill, by all means feel free to use a perforated grill pan or vegetable basket for the asparagus and tofu, cooking them until they get charred spots.
If you don’t have the Cashew Tamari Dressing (page 7) in the refrigerator, you can substitute 2 teaspoons tamari, 1 tablespoon olive oil, and 1 tablespoon chopped cashews.
