Description
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Yield
4 Servings
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Ingredients
6 T low-sodium soy sauce
2 T brown sugar
1 t worcestershire sauce
1 T freshly ground black pepper
1 lb firm tofu (cut into 1/2-inch cubes)
kosher salt
2 T canola oil (or other neutral oil)
1 large shallot (finely chopped)
3 clv garlic (minced)
1 T ginger (minced)
1 lb asparagus (trimmed, cut into thirds)
4 oz snap peas (thinly sliced)
2 scallions (thinly sliced)
1⁄4 c cilantro (coursely chopped)
Instructions
- 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.
Source
https://cooking.nytimes.com/recipes/1023194-black-pepper-stir-fried-tofu-and-asparagus