Black Pepper Stir-Fried Tofu and Asparagus
by Kay Chun
Ingredients
6 tablespoons low-sodium soy sauce
2 tablespoons turbinado or light brown sugar
1 teaspoon Worcestershire sauce or a vegan alternative
1 teaspoon freshly ground black pepper, plus more for seasoning
1 pound firm tofu, cut into ½-inch cubes
Kosher salt
2 tablespoons neutral oil, such as safflower or canola
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon minced peeled ginger
1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds
4 ounces snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
¼ cup coarsely chopped cilantro
Preparation
In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
Keywords: Asian Tofu Main
