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Ingredients
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½ cup soy sauce
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½ cup brown sugar
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½ cup mirin (Japanese sweet wine)
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2 tablespoons raw whole almonds
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1 (12 ounce) package firm tofu
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½ pound fresh asparagus spears, cut into 1-inch pieces
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olive oil cooking spray
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1 teaspoon olive oil
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1 teaspoon soy sauce
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1 teaspoon rice vinegar
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½ teaspoon garlic powder
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1 tablespoon nutritional yeast
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salt and pepper to taste
Directions
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Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
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Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
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Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
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Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
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Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
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Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
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Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
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Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.
Cook's Note:
You can use apple cider vinegar instead of rice vinegar.
Nutrition Facts (per serving)
265 | Calories |
7g | Fat |
35g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 265 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 1930mg | 84% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 9% |
Total Sugars 29g | |
Protein 12g | 24% |
Vitamin C 3mg | 4% |
Calcium 339mg | 26% |
Iron 7mg | 38% |
Potassium 378mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.