Roasted Tofu Leek and Asparagus

Ingredients

• 16 ounces (450 g) firm tofu, cut into cubes
• 2 (2 oz or 60 g) leeks, sliced diagonally
• 8 ounces (250 g) asparagus, cut into small pieces
• 3 tablespoons (1.5 fl oz or 45 ml) rice wine vinegar
• 2 tablespoons (1 fl oz or 30 ml) peanut oil
• 2 tablespoons (1 fl oz or 30 ml) soy sauce
• 1 teaspoon (5 ml) Worcestershire sauce
• 1 teaspoon (3 g) garlic, minced
• Kosher salt and pepper, to taste