Black Pepper Tofu

Serves 2

1 14-oz. package firm or extra-firm tofu, drained

1 Tbsp. black peppercorns

2 garlic cloves

1 1½" piece ginger, peeled

1 Tbsp. cornstarch

½ tsp. kosher salt

3 Tbsp. extra-virgin olive oil

1 lb. asparagus, trimmed, cut into 1½" pieces or green beans

⅓ cup soy sauce

1 Tbsp. sugar

1 tsp. unseasoned rice vinegar

Cooked white or brown rice (for serving)

• Wrap tofu in a clean kitchen towel and microwave for 4 minutes. Set aside and cool.

• Meanwhile, coarsely crack peppercorns in a spice mill or with a mortar and pestle (you can use a chef’s knife or a very heavy object, although be prepared for some peppercorns to fly!); set aside. Finely grate garlic and ginger into a small bowl; set aside.

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

• 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. 

• Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus/green beans and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

• 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.