Black Pepper Tofu and Asparagus
This quick stir-fry makes black pepper the main attraction. Coarsely ground peppercorns are bloomed in oil to create a piquant, fragrant base that perfectly seasons crispy tofu and tender spring asparagus. A simple ginger-soy glaze brings everything together for a satisfying meal that is ready in just 30 minutes.
Instructions
- 1
Wrap firm tofu (14 oz) in a clean kitchen towel and weigh it down with a heavy object for at least 15 minutes to drain.
- 2
Coarsely crack black peppercorns (1 tbsp) in a spice mill or mortar. Grate garlic cloves (2 clove) and ginger (1.5 inch) into a small bowl.
- 3
Unwrap the tofu and cut into 1-inch cubes. Gently toss tofu with cornstarch (1 tbsp) and kosher salt (0.5 tsp) in a bowl to coat.
- 4
Heat extra-virgin olive oil (3 tbsp) in a large nonstick skillet over medium-high. Fry the tofu until golden brown and crisp on all sides, about 7 minutes. Transfer tofu to a plate.
- 5
Lower heat to medium. Add the cracked peppercorns and cook for 2 minutes. Stir in asparagus (1 lb) for 1 minute, followed by the garlic and ginger for 1 more minute.
- 6
Return the tofu to the skillet. Add soy sauce (0.33 cup) and white sugar (1 tbsp). Increase heat to medium-high and cook, tossing occasionally, until the sauce thickens, about 3 minutes.
- 7
Remove from heat and stir in rice vinegar (1 tsp). Serve the tofu mixture over brown rice (1).
Nutrition Facts
Per portion