|COURSE||PREP TIME||COOK TIME||SERVES|
1 pkg (350g) extra firm tofu
1 bunch fresh asparagus, trimmed
3 tbsp Longo’s 100% Pure Canola Oil
1/2 tsp each salt and pepper
1/2 cup Longo’s Korean Grilling Sauce (plus extra for serving)
1 pkg (450g) Longo’s Cooked Rice Vermicelli Noodles
1/2 cup Longo’s Korean Kimchi
Sliced green onions, fresh basil leaves, sliced radishes, toasted sesame seeds (for garnish)
Slice tofu lengthwise into 1/2-inch-thick slices.
Brush asparagus and tofu with oil and season all over with salt and pepper. Grill on preheated medium greased grill for 10 to 12 minutes, turning often, until tofu is well marked and asparagus is tender. Baste liberally with grilling sauce during the last 3 to 4 minutes of grilling and remove items to a plate as they are ready.
Meanwhile, heat rice vermicelli in the microwave according to package directions and divide among 4 bowls. Use a vegetable peeler to shave long strands from the carrot.
Chop tofu and asparagus into bite-sized pieces; arrange over warm noodles. Top bowls with carrot, kimchi and additional garnishes. Drizzle with extra grilling sauce, if desired, and serve with lime wedges.
TIP: For crispier tofu, press slices before grilling. Sandwich a single layer of slices between sheets of paper towel on a cutting board. Set a casserole dish with a couple of cans in it on top and let stand for 30 minutes.
Variation: Not a fan of tofu? Replace it with 1 pkg (200g) Longo’s Whole King Oyster Mushrooms, sliced.
Per serving: 450 calories; 23g protein; 18g fat; 65g carbohydrate; 3g fibre; 14g sugars; 1,390mg sodium.