Black Pepper Tofu & Asparagus

 Source: https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

24-oz. extra-firm tofu, drained

1 TB cracked pepper

3 garlic cloves, minced

2" piece ginger, peeled

1.5 Tbsp. cornstarch

1/2 tsp. kosher salt

olive oil for frying

1 bunch asparagus, trimmed, cut into 1½" pieces

2/3 cup soy sauce

2 tsp rice vinegar

Step 1

Preheat oven to 400. 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 (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes and up to 1 hour (go the full time if you can).

Step 2

Meanwhile, toss asparagus with a little olive oil, place in baking dish & roast in oven about 7 minutes or until just crisp-tender. Finely grate garlic and ginger into a small bowl; set aside.

Step 3

Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu.

Step 4

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.

Step 5

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.

Step 6

Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce 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.

Step 7

To serve, divide rice among plates and top with tofu mixture.