Black Pepper Tofu and Asparagus
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This is a beautiful easy to make dish. Its quite fiery thanks to the black pepper, if you’re not keen on heat maybe reduce the quantity. And we have since used the recipe with other veg once asparagus was out of season. Recipe from bon appetit.
You’ll need a saucepan and frying pan.
Serves 2
Ingredients (when in italics available from the van)
approx 400g tofu (see diy recipe approx 60p)
1 Tbsp black peppercorns (approx 10p)
2 garlic cloves
1 1½" piece ginger, peeled
1 Tbsp. arrowroot or cornstarch (approx 5p)
½ tsp. salt (approx 3p)
3 Tbsp. extra-virgin olive oil (approx 15p)
450g asparagus, trimmed, cut into 1½" pieces
75ml soy sauce
1 Tbsp. sugar (approx 2p)
1 tsp. unseasoned rice vinegar
Cooked white or brown rice (for serving) (approx 45p or 38p)
Total cost from Incredible Bulk approx £1.40 / £0.70 pp
Method:
Cook rice.
While rice cooking, first wrap tofu in a clean kitchen towel / muslin cloth and place in a shallow baking dish and 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 to remove excess water.
Meanwhile, coarsely crack peppercorns in a spice mill or with a mortar and pestle and set aside. Finely grate garlic and ginger into a small bowl and set aside.
Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add arrowroot/cornstarch and salt and toss gently to coat tofu.
Heat oil in a large nonstick pan over medium-high. Add tofu to 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.
Reduce heat to medium and add reserved cracked pepper to pan. 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. 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.
Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.
To serve, divide rice among plates and top with tofu mixture.
Zero Waste Tips
You can make your own diy asparagus stock with the leftover woody ends of asparagus.
Make your own tofu to avoid plastic wrapped alternatives.
Soy sauce and rice vinegar can be found in recyclable or reusable glass bottles.
Recipe is also great with other stir fry veg - a great way to use up what you have available.