Black Pepper Tofu and Asparagus
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Black Pepper Tofu and Asparagus calories by ingredient
Introduction
Vegan/vegetarian dinner - serve over brown rice Vegan/vegetarian dinner - serve over brown riceNumber 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
Tips
change up vegetables and use low sodium or tamari for gluten free option
Directions
*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.