Black Pepper Tofu & Asparagus
A savory stir-fry with crispy tofu, fresh asparagus, and a fragrant black pepper sauce.
Ingredients
- 1 14-oz. packagefirm tofu, drained, pressed, cut into 1" cubes
- 1 Tbsp.black peppercorns, slightly cracked
- 2:1 by gramsminced ginger:garlic
- 1 Tbsp.cornstarch
- ½ tsp.kosher salt
- 3 Tbsp.oil
- 1 lb.asparagus, trimmed, cut into 1" pieces
- ⅓ cupsoy sauce
- 1 Tbsp.sugar
- 1 tsp.unseasoned rice vinegar
- cooked white or brown rice, for serving
Instructions
- Toss tofu with cornstarch and salt and let rest while prepping other ingredients.
- Heat oil in a large nonstick skillet over medium-high. Fry tofu until crisp all over, 6-10 minutes, transfer to a plate.
- Reduce heat to medium and add black pepper to skillet. Bloom, stirring often, until very fragrant, max 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
- Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and sugar, and cook, tossing occasionally, until sauce thickens slightly, about 5 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.