STIR FRIED TOFU WITH ASPARAGUS AND SHIITAKES

STIR FRIED TOFU WITH ASPARAGUS AND SHIITAKES image

Categories Tofu

Yield 2-3 people

Number Of Ingredients 11

One 14-ounce package extra-firm tofu, drained and patted dry
2 tablespoons peanut oil
Salt and black pepper
1 tablespoon minced fresh ginger
1 medium jalapeño or bird's eye chile, seeded and minced
2 garlic cloves, minced
1 pound asparagus, peeled, trimmed, and cut into 1-inch segments
3½ ounces fresh shiitake mushrooms, trimmed and thinly sliced
2 tablespoons soy sauce
1 tablespoon mirin
Cooked short-grain brown or white rice for serving (optional)

Steps:

1. At least one day before you plan to make the stir-fry, cut the tofu into ½- to ¾-inch slices and cut each slice into 1- to 2-inch triangles or rectangles. Freeze the tofu overnight, then thaw it in the refrigerator. 2. Put 1 tablespoon of the peanut oil in a large skillet over medium-high heat. When it's hot, add the tofu, season with salt and pepper, and cook, turning every 3 to 5 minutes, until browned on all sides, about 10 minutes total. Transfer the tofu to a plate. 3. Add the remaining 1 tablespoon peanut oil to the pan. When it's hot, add the ginger, jalapeño, and garlic, season with salt and pepper, and cook, stirring, for 1 minute. Add the asparagus and mushrooms, and cook, stirring frequently, until the vegetables are just tender, 3 to 5 minutes. 4. Return the tofu to the pan, and add the soy sauce and mirin. Cook, stirring gently, until the sauce thickens, about 1 minute. Serve hot, over rice if desired. (Store leftover stir-fry in an airtight container in the refrigerator for up to a few days.)