Black Pepper Tofu and Asparagus

1 hr 20 min2 servings

Crispy pan-fried tofu cubes tossed with asparagus in a savory black pepper and soy sauce glaze.

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prepWrap tofu in a clean kitchen towel and place in a shallow baking dish. Weigh down with a heavy object and let sit 15 min to 1 hr.
1 14-oz / 400 g package firm or extra-firm tofu, drained	Cut tofu into 1" cubes, coat with cornstarch & salt	Fry tofu in oil over medium-high, 6–8 min until golden	Toast cracked pepper over medium, 2 min until fragrant	Add asparagus, cook 1 min until bright green	Add garlic & ginger, cook 1 min until fragrant	Return tofu, add soy sauce & sugar, cook 3 min	Remove from heat, stir in vinegar, taste & adjust	Divide rice among plates, top with tofu mixture
1 Tbsp cornstarch
½ tsp kosher salt
45 ml extra-virgin olive oil
1 Tbsp black peppercorns, coarsely cracked	Crack peppercorns in spice mill or mortar
2 garlic cloves, finely grated	Grate garlic and ginger into small bowl
1 4 cm piece ginger, peeled and finely grated
455 g asparagus, trimmed, cut into 1½" pieces
80 ml soy sauce
1 Tbsp sugar
1 tsp unseasoned rice vinegar
Cooked white or brown rice (for serving)

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