Adapted from Bon Appetit

Black Pepper Tofu and Asparagus

Image of Black Pepper Tofu and Asparagus
  1. 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. Let sit at least 15 minutes and up to 1 hour.

  2. Meanwhile, coarsely crack peppercorns in a spice mill or with a mortar and pestle; set aside.

  3. Finely grate garlic and ginger into a small bowl; set aside.

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

  5. 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.

  6. 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.

  7. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

  8. Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and sugar, and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes.

  9. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.

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

  • 1 package firm or extra-firm tofu, drained
  • 1 Tbsp. black peppercorns
  • 2 garlic cloves
  • 1.5 inch piece ginger, peeled
  • 1 Tbsp. cornstarch
  • ½ tsp. kosher salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. asparagus, trimmed, cut into 1½" pieces
  • ⅓ cup soy sauce
  • 1 Tbsp. sugar
  • 1 tsp. unseasoned rice vinegar
  • Cooked white or brown rice (for serving)