Black Pepper Stir-Fried Tofu and Asparagus

Name: Black Pepper Stir-Fried Tofu and Asparagus
Total time: 20 min
Yield: 4 servings
Ingredients: 6 tablespoons low-sodium soy sauce; 2 tablespoons turbinado or light brown sugar; 1 teaspoon Worcestershire sauce or a vegan alternative; 1 teaspoon freshly ground black pepper, plus more for seasoning; 1 pound firm tofu, cut into ½-inch cubes; Kosher salt; 2 tablespoons neutral oil, such as safflower or canola; 1 large shallot, finely chopped; 3 garlic cloves, minced; 1 tablespoon minced peeled ginger; 1 pound pencil-thin asparagus, woody ends trimmed, cut into thirds; 4 ounces snap peas, thinly sliced on the diagonal; 2 scallions, thinly sliced; 1/4 cup coarsely chopped cilantro; Steamed short-grain brown or white rice, for serving

By Kay Chun

Updated May 18, 2022

Black Pepper Stir-Fried Tofu and Asparagus — Chris Simpson for The New York Times. Food Stylist: Frances Boswell.

Total Time: 20 minutes
Rating: 4(1,528)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

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

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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.

Ratings

4 out of 5

1,528 user ratings

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Comments

Barbara3 years ago

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.

Amy3 years ago

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!!

Alicia3 years ago

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.

Jen6 days ago

This is really fast and tasty. I tend to not use sugar in recipes unless it's really worth it, but I had a bit of jaggery on hand so I added a tiny bit of that. Wow, was it was worth it! Created quite a bit of depth along w/ the Worcestershire. So good!

A. K. G.1 month ago

Meh. Looked beautiful, too much salt, too much sugar, too oily. I couldn't bring myself to use a whole tsp. pepper, but it might have helped.

Irene C2 months ago

Trying to eat less meat and yet more protein is tricky. We are finding tofu fits the bill. This was easy and delicious. No snow peas so I added chopped cucumber and a handful of cashews for the crunch. Also bumped it up with a spoonful of chili crisp, my new obsession.

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