Because I was so used to the watery texture and bland taste of regular tofu, the flavor and texture of marinated and baked tofu was a revelation: a little chewy and nicely tangy from the addition of soy sauce. I know you can make it yourself, but the store-bought kind is so easy to come by that I can’t pass it up, especially because it improves even further with more cooking, such as broiling it along with asparagus to add crispness and color. This recipe is my concession to being outdoor space–challenged, meaning that instead of firing up my trusty Weber like I used to when I had a yard, I crank up the broiler to get a similar flame-kissed effect, without the smoke, of course. If you have a grill, by all means feel free to use a perforated grill pan or vegetable basket for the asparagus and tofu, cooking them until they get charred spots.

　　

Ingredients

12 spears asparagus, woody ends trimmed

　　4 ounces store-bought baked tofu, preferably teriyaki-flavored, cut into 1/2-inch cubes

　　Kosher or sea salt

　　Freshly ground black pepper

　　1 tablespoon extra-virgin olive oil

　　1 cup cooked farro (see page 143) (or substitute cooked white or brown rice or barley), cooled

　　1 scallion, white and green parts, thinly sliced

　　1 teaspoon capers, drained

　　2 tablespoons Cashew Tamari Dressing (page 7), or more to taste

　　

Step 1

Preheat the broiler with the rack set 4- to 5-inches from the flame or element. Line a small baking sheet with aluminum foil.

　　

Step 2

Arrange the asparagus spears and tofu in a single layer on the prepared baking sheet. Season generously with salt and pepper, then drizzle with the oil. Broil for 6 to 8 minutes, until the asparagus and tofu have charred a deep brown, almost black, on one side. Remove and transfer to a plate to cool.

　　

Step 3

While the asparagus and tofu are cooling, combine the farro, scallion, and capers in a medium bowl. When the asparagus and tofu are cool enough to handle, chop the asparagus into bite-size pieces and add it, along with the tofu, to the farro mixture. Pour in the dressing and toss to combine. Taste, adjust the seasoning with more salt and/or dressing, if desired, and eat.

　　Cooks' Note

　　If you don’t have the Cashew Tamari Dressing (page 7) in the refrigerator, you can substitute 2 teaspoons tamari, 1 tablespoon olive oil, and 1 tablespoon chopped cashews.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.