Asparagus is best when it’s barely cooked – tender but still crunchy and green. In this recipe, a quick stir-fry allows the asparagus to retain its fresh flavor and bright color. Crispy tofu adds consistency and substance, making the dish more interesting and more filling. The classic combination of garlic and ginger adds a punch of flavor, while a simple sauce of soy, sesame oil, mirin, and lemon juice concentrates to become a light and delicious glaze.
Note on the asparagus: The size of asparagus varies widely. If the stalks are very thick (1/2 inch or more), they may not cook as quickly and evenly with a simple stir fry, and might benefit from a blanching. If using large asparagus spears, blanch them while the tofu is being pressed. Plunge them in boiling water for 30 seconds and then transfer them quickly to an ice water bath. Wait for them to cool throughout before draining them and proceeding with the recipe.
Note on the tofu: This recipe calls for pressing the tofu, which improves its flavor and consistency. If you really don't have the time, you can omit this step completely, but don't be shocked if the tofu doesn't crisp. When water is removed from tofu, its consistency becomes denser, and it is better able to absorb flavorful sauces. The technique suggested here is my favorite because it uses household items: the tofu is wrapped in paper towels (to prevent lint from sticking), kitchen towels, and then placed underneath a stack of heavy books. If you love the result and want to press tofu all the time, you can invest in a handy tool called a Tofu Press.
Note on the ginger: The fastest way to breakdown the peeled ginger is with a microplane grater. When the ginger is grated, its sweetness is maximized. Mincing ginger, which is slightly more time consuming, maximizes its spiciness. I love the spiciness of minced ginger, so I prefer it minced in this recipe.
Note on the corn starch: A light dusting of cornstarch on the tofu helps it to brown and makes the outside slightly crispy, which I love. For a healthier option, and for those who already love tofu, you can skip the cornstarch without missing it. For those new to tofu, and for those serving tofu to skeptical eaters, I recommend sticking with the cornstarch. The crispiness adds allure.
INGREDIENTS
1 ½ lbs. fresh asparagus
14 ounces extra-firm tofu
1 tablespoon corn starch, optional
2 tablespoons vegetable oil
1-2 inch knob of fresh ginger root
4-6 garlic cloves
1/4 teaspoon red pepper flakes, more to taste
3 tablespoons soy sauce or tamari
2 tablespoons mirin
1 tablespoon fresh lemon juice
1 tablespoon sesame oil
2 tablespoons sesame seeds, toasted if desired
Press the tofu. Prepare a double thickness of paper towels on a cutting board or other flat surface. Drain the tofu, slice it in half lengthwise, and place both halves side by side on the prepared paper towels. Wrap the tofu in the paper towels, then wrap in a cloth towel, then sit the towel on a flat surface. Place a flat heavy item, or items, on top of the wrapped tofu and let it sit for 15-20 minutes (I use a stack of cookbooks).
Prep. Trim and discard the woody ends of the asparagus. Slice the asparagus spears diagonally into 1 ½ inch pieces and set aside. Peel the ginger and garlic and mince them or grate them on a microplane grater. In a measuring cup or small bowl, combine the soy sauce, mirin, sesame oil, and lemon juice. Taste and adjust to your preference by adding a little more of any of the ingredients. Remove the tofu from the towels and slice it into ½ inch dice. Put the tofu in a flat-bottomed bowl. Place the corn starch in a fine mesh strainer and use a spoon to sift the corn starch over the tofu. Use a rubber spatula to carefully stir the tofu to evenly distribute the corn starch.
Stir-Fry. Heat a large skillet or wok over medium-high heat for 3-4 minutes. Add the vegetable oil to the skillet and heat until it’s shimmering but not smoking (if it smokes, turn it off and let it cool for a minute, then reheat). Add the tofu in a single layer and allow it to crisp on one side for 1-2 minutes. Shake the skillet or stir carefully and continue to cook the tofu until each piece has browned on at least 3 sides, another 3-5 minutes. Add the ginger, garlic, and red pepper flakes and stir until fragrant, about 30 seconds. Add the asparagus and stir frequently until it is just cooked through (crisp yet tender), about 3-5 minutes.
Add the liquids to make a quick glaze. Add the soy mixture and stir constantly for 2-3 minutes, coating the asparagus and tofu as the liquid reduces. Remove from heat. Sprinkle with sesame seeds and stir.
Garnish and Serve. Serve Sesame-Ginger Asparagus with Tofu hot, over rice or noodles if desired.