1/3 cup tamari (soy sauce) 2 tablespoons roasted salted tahini (sesame paste) 1 tablespoon firmly packed dark brown sugar 1 tablespoon, plus 2 teaspoons finely grated, peeled fresh ginger 3 garlic cloves, pressed 3 teaspoons toasted sesame oil 1 12-ounce package extra firm tofu, cut into 12 crosswise slices 1 pound asparagus 2 tablespoons finely diced red onion Toasted sesame seeds
Combine soy sauce, tahini, brown sugar, 1 tablespoon ginger, 2 garlic cloves, and 1 teaspoon sesame oil in 9x13-inch glass baking dish; mix well. Add tofu slices in single layer, turning to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Toss asparagus with remaining 2 teaspoons ginger, 1 garlic clove, and 2 teaspoons sesame oil in shallow bowl. Prepare barbecue or gas grill and bring to medium heat. Grill tofu until browned and firm on outside but tender inside, about 3 minutes per side, brushing with remaining marinade. Season asparagus with salt and pepper and grill until just tender and browned bits appear, about 1 minute per side. Arrange asparagus and tofu on 4 plates, dividing evenly. Sprinkle with red onion and sesame seeds and serve.
