Warm Asparagus, Shiitake Mushrooms, Tofu Croutons over Arugula

  • Yield: 4 servings

Most supermarkets carry all of the ingredients in this recipe. Marinated tofu can be found in most natural food stores, as well. You may substitute regular firm tofu.


Crispy Five Spice Sesame Croutons
1teaspoon sesame oil, dark roasted
1 (7-ounce) package marinated tofu, cubed
1/2teaspoon five spice powder
1tablespoon sesame seeds
1tablespoon extra-virgin olive oil
1large shallot, minced
1pound slender asparagus cut in 1-inch lengths on the bias
1cup shiitake mushrooms, stems removed, sliced thinly
2teaspoons crushed red chili flakes
1tablespoon low-sodium soy sauce or tamari
2teaspoons mirin
2teaspoons rice vinegar
1 (7-ounce) bag baby arugula or field greens


  1. Preheat oven to 400F.
  2. To prepare the tofu croutons: Place all ingredients for tofu croutons in a bowl and mix well. Spread out on a baking pan lined withparchment paper and bake for 20 minutes, turning occasionally until golden brown and crispy. Remove from oven and set aside.
  3. To prepare the salad: Heat the oil in a large non-stick pan over high heat. Add shallots, asparagus and mushrooms. Saute for 5 to 7minutes, stirring frequently until vegetables are lightly browned and tender. Add the red chili flakes, soy sauce or tamari, mirin and rice vinegar and continue to saute for 1 minute longer. Remove from flame and set aside.
  4. Pile arugula on a large plate. Arrange the sauteed vegetables and tofu croutons over the greens and serve.
  5. If desired, you can drizzle a little sesame oil and rice vinegar over the greens for additional vinaigrette. 

Nutritional Info *per serving

  • Calories 134
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 154mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 3g
  • Protein 8g