Black Pepper Tofu and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 block Tofu, firm 1 serving Black Peppercorns (1) (by BAM816) 2 serving Garlic, cooked (1 clove / serving) 1 tsp Ginger Root 1 tbsp Argo Cornstarch 3 tbsp Extra Virgin Olive Oil 1.5 cup Asparagus, fresh .25 cup Soy Sauce 4 tsp Granulated Sugar
*Wrap tofu in a clean kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object.
Let sit at least 15 minutes and up to 1 hour (go the full time if you can).
*coarsely crack peppercorns in a spice mill or with a mortar and pestle (you can use a chef’s knife or a very heavy object, although be prepared for some peppercorns to fly!); set aside. Finely grate garlic and ginger into a small bowl; set aside.
*Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu.
*Heat oil in a large nonstick skillet over medium-high. Arrange tofu in skillet in a single layer and cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.
*Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved 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 3 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.
To serve, divide rice among plates/bowls and top with tofu mixture.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
Let sit at least 15 minutes and up to 1 hour (go the full time if you can).
*coarsely crack peppercorns in a spice mill or with a mortar and pestle (you can use a chef’s knife or a very heavy object, although be prepared for some peppercorns to fly!); set aside. Finely grate garlic and ginger into a small bowl; set aside.
*Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu.
*Heat oil in a large nonstick skillet over medium-high. Arrange tofu in skillet in a single layer and cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.
*Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved 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 3 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.
To serve, divide rice among plates/bowls and top with tofu mixture.
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
Nutritional Info Amount Per Serving
- Calories: 192.0
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 909.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.9 g
- Protein: 8.9 g
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