You are here: Home » Recipes » Warm Asparagus, Shiitake Mushrooms, Tofu Croutons over Arugula Warm Asparagus, Shiitake Mushrooms, Tofu Croutons over Arugula Recipe by Relish Contributor Yield 4 servings A perfect combination of fresh asparagus and earthy mushrooms. PrintEmail 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. Ingredients Crispy Five Spice Sesame Croutons1 teaspoon sesame oil, dark roasted1 (7-ounce) package marinated tofu, cubed1/2 teaspoon five spice powder1 tablespoon sesame seedsSalad:1 tablespoon extra-virgin olive oil1 large shallot, minced1 pound slender asparagus cut in 1-inch lengths on the bias1 cup shiitake mushrooms, stems removed, sliced thinly2 teaspoons crushed red chili flakes1 tablespoon low-sodium soy sauce or tamari2 teaspoons mirin2 teaspoons rice vinegar1 (7-ounce) bag baby arugula or field greens Instructions Preheat oven to 400F. 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. 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. Pile arugula on a large plate. Arrange the sauteed vegetables and tofu croutons over the greens and serve. If desired, you can drizzle a little sesame oil and rice vinegar over the greens for additional vinaigrette.