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Export 19 ingredients for grocery delivery
Step 1
Place your tofu on a cutting board on it’s side and cut it into 3 equal slabs. Optional, diagonally score the top surface of the tofu, scoring it about 1/3 of the way through the slab.
Step 2
Place the tofu into a shallow dish and drizzle with the soy sauce and lemon juice to coat. In a separate shallow dish, combine the cornstarch, garlic and lemon pepper together. Dredge the tofu in the cornstarch mixture and set aside.
Step 3
Heat a large non-stick skillet with your oil over medium heat. When hot, place the tofu slabs in the pan score side down and sear for 5 minutes. Flip the tofu and cook for an additional 5 minutes or until both sides are golden. Transfer the tofu to paper towels to drain.
Step 4
To the same pan, add the asparagus along with a pinch of salt and sauté for 3-4 minutes until tender then remove from pan.
Step 5
Now add the shallots and sauté again until softened. Stir in the capers, garlic and red pepper flakes and continue to sauté until the garlic is fragrant.
Step 6
Add the miso paste and lightly mash it with the back of your spatula, then add the nutritional yeast and orzo. Stir the mixture to coat.
Step 7
Pour in your vegetable broth and bring the mixture to a simmer, stirring frequently to prevent the orzo from sticking. Allow the orzo to cook for 8-10 minutes uncovered until the orzo is al dente.
Step 8
Once the orzo has absorbed most of the liquid, stir in the parsley, asparagus and remaining lemon juice and remove from heat. Serve the orzo with the tofu and enjoy.
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