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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup apple cider vinegar
- 2 Tbsp. mirin
- 1 1/2 Tbsp. toasted sesame oil
- 1 Tbsp. soy sauce
- 1 tsp. gochugaru (Korean red pepper flakes)
- 1 garlic clove (finely grated)
- kosher salt
- pepper
- 2 blocks firm tofu (extra-, 14 ounces each, drained)
- 5 tsp. canola oil (plus more for brushing)
- 3/4 lb. asparagus (trimmed)
- 6 small carrots (halved lengthwise)
- 4 baby zucchini (thinly sliced lengthwise on a mandoline)
- 1 summer squash (medium, thinly sliced lengthwise on a mandoline)
- 8 ears baby corn (fresh or drained canned, halved lengthwise)
- 1 lb. heirloom tomatoes (sliced 1/4 inch thick)
- 4 radishes (large, thinly sliced on a mandoline)
- 2 oz. baby spinach (about 4 cups)
- 2 oz. baby lettuces (mixed, about 4 cups)
- pea shoots (optional)
- white sesame seeds (optional)
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