In the April 1998 issue of Martha Stewart Living magazine there was a recipe for sesame asparagus and tofu. I've ripped it out, cooked it a hundred times in the past twenty years, and still have the neckline. My technique has developed a little, and I like to use the sown tofu component for (and in) all sorts of things – grain shells, wraps or to fill up a plate with grilled vegetables. But it also goes perfectly with cooked (or grilled!) Asparagus or broccoli or is served over blanched green beans, as shown here. A smear with your favorite chilli oil or a shower with sliced spring onions will seal the deal.
A few Tipps! Be sure to use extra firm tofu. Play around a bit too. I request sesame here, but occasionally I also use hemp seeds in the mixture.