Ingredients
- 500gr extra firm tofu
- ¼ cup soy sauce
- 4 cloves garlic, minced or grated
- 2 teaspoons ginger, minced or grated
- 1 ½ teaspoons brown sugar
- 3 tablespoons vegetable oil
- 1 kg cornstarch
- ½ teaspoon salt
- 1 kg asparagus tips
- ½ teaspoon sesame oil
- chopped chives for garnish
- Sriracha for garnish
Directions
- Place tofu on a paper towel-lined plate, cover with paper towels, and place a cast iron skillet on top for about 20 minutes.
- Combine soy sauce, garlic, ginger, and brown sugar. Set aside.
- Heat wok over medium-high for 5-7 minutes. If using induction or electric cooktops, heat over medium-low for 5 minutes, then increase heat to medium-high for 3-5 minutes.
- Add vegetable oil and heat until it just begins to smoke.
- While the wok is preheating, cut the tofu into 2.5 cm pieces. Toss with cornstarch and season with salt.
- Add the tofu in a single layer to the wok. Cook for 3-5 minutes, allowing all sides to brown nicely.
- Remove the tofu from wok, and add a little oil if needed.
- Add the asparagus tips to the wok, sprinkle with salt, cook undisturbed for 2-3 minutes, and stir until nicely charred.
- Add the sauce and sesame oil to the wok and mix well.
- Toss the tofu in the sauce with the veggies, and cook for 1-2 additional minutes.
- Garnish with chives, drizzle with Sriracha, and serve immediately.