Delicious as it! I do use a quick trick a vegan friend taught me--drain package water from tofu. Cut into desired number of pieces, place between paper towels, and microwave for two minutes, then follow the recipe.

Preheat oven to 400º. On a large baking sheet, toss asparagus with olive oil and season generously with salt and pepper. Roast until tender and slightly charred, 25 minutes.

In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.