Tofu, Tomatoes, & Asparagus with Black Bean Sauce

Post date: Jan 4, 2010 5:50:52 AM

1 block kinugoshi tofu

2 T. extra virgin olive oil

2-3 cloves garlic, minced

1 thumb of ginger, minced

1 bunch of asparagus, tough ends broken off, and cut into 3-inch pieces

2 medium tomatoes, chopped into bite-sized pieces

1-2 T. black bean paste

cilantro sprigs (optional)

Cut tofu into 1-inch cubes. Put tofu back into plastic container and weight down to squeeze out excess water. Drain every few minutes until cooking time.

Heat olive oil in wok or large skillet. Add garlic and ginger, stir fry. Add black bean paste and asparagus, stir frying for a minute. Add tomatoes and salt. Stir fry until tomato has released juices. Add tofu just to warm it up, being careful not to preserve cubes. Garnish with cilanto, if desired. Serve with hot steamed rice.