Black Pepper Stir-Fried Tofu and Asparagus
Updated May 18, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons low-sodium soy sauce
- 2tablespoons turbinado or light brown sugar
- 1teaspoon Worcestershire sauce or a vegan alternative
- 1teaspoon freshly ground black pepper, plus more for seasoning
- 1pound firm tofu, cut into ½-inch cubes
- Kosher salt
- 2tablespoons neutral oil, such as safflower or canola
- 1large shallot, finely chopped
- 3garlic cloves, minced
- 1tablespoon minced peeled ginger
- 1pound pencil-thin asparagus, woody ends trimmed, cut into thirds
- 4ounces snap peas, thinly sliced on the diagonal
- 2scallions, thinly sliced
- ¼cup coarsely chopped cilantro
- Steamed short-grain brown or white rice, for serving
Nutritional analysis per serving (4 servings)
288 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 27 grams protein; 811 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
Private Notes
Comments
I don't like having to clean out a pan in mid-cooking. I always stir-fry first, remove the vegetables so that they remain crisp-tender, then add the sauce and tofu for a recipe like this. I also omit extra salt. The soy and Worchestershire have plenty. I made a variation on this dish (different vegetables) earlier this week. I used a teaspoon of sugar and maybe a teaspoon of oil and finished the dish with a dash of sesame oil and toasted sesame seeds.
I soaked the tofu cubes in the black sauce in the frig for 30 mins, then air fried them at 400 for 7 mins; added to the veggies in the sauce pan at the end at it was delicious!!
I was 2 years ago old when I realized that it is sooo much easier to slice a cube of tofu twice horizontally and brown three stable planks than it is to brown a panful of delicate 1/2" cubes. Can't wait to try this recipe.
2/2 bubble and thicken, then into bowl, wipe pan. Fried rest as in recipe, with added msg, and re-added tofu, scallions, remaining 1/2 of sauce. Addictively-terrific.
1/2 Wonderful recipe! Enlarged it and incorporated several comments here. Pressed 1/2 inch tofu sheets btw paper towels for an hour or so before cutting them into cubes. Dusted them with cornstarch and msg (personal choice, of course). Doubled the sauce, but used 1 tb brown sugar, 1/4 C hoisin, 2 Tb oyster sauce, 1/4 C. soy, 3 oz. chicken broth, 1 Tb cornstarch. Fried tofu in 2-3 Tb of hi-smoke point canola oil until brown (which took a little while), then poured 1/2 the sauce in and let it
Don’t forget about the ginger! When I tasted it, I realized I was missing something. Then I added ginger (didn’t have fresh ginger) so I added 1 teaspoon powder ginger and it made a big difference.