Spring Miso Broth With Stir-Fried Asparagus, Romaine, Scallions, and Mint [Vegan, Gluten-Free]

• 2 tablespoons plus 2 teaspoons white (shiro) miso
• 1 tablespoon plus 2 teaspoons low-sodium tamari
• 1 tablespoon mirin (rice wine)
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons grapeseed or vegetable oil
• 6 ounces extra-firm tofu, cut into 1/4-inch-thick slices, then into 3/4-inch squares
• 3/4 teaspoon kosher salt
• 6 ounces inner romaine hearts, cut lengthwise into 1-inch-wide wedges, then crosswise into 3-inch lengths (3 to 4 cups)
• 1 3/4 cups sliced asparagus (about 6 ounces, cut at a sharp angle)
• 3/4 cup sliced scallions (cut at a sharp angle)
• 1/2 cup frozen peas, thawed, or fresh peas, blanched or microwaved for 30 seconds
• 1 tablespoon chopped fresh ginger
• 1 teaspoon chopped fresh garlic
• 3 tablespoons thinly sliced fresh mint leaves
• 1/2 cup pea shoots or microgreens (optional)

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