Honey Soy Glazed Tofu with Asparagus

Name: Honey Soy Glazed Tofu with Asparagus
Cook time: 12 min
Yield: 4 servings
Ingredients: 450 g extra-firm tofu drained and pressed, cut into 2 cm cubes; 10 ml neutral oil divided; 1 g fine salt for seasoning tofu and asparagus if needed; 1 g black pepper freshly ground; 30 ml soy sauce divided; 24 g honey divided; 6 g cornstarch mixed with sauce; 10 g fresh ginger peeled and finely grated; 12 g garlic minced; 30 ml water divided; 15 ml rice vinegar optional, for brightness; 6 ml neutral oil divided; 6 ml neutral oil divided; 340 g asparagus trimmed and cut into 5 cm lengths; 15 ml soy sauce divided; 15 ml water divided; 5 ml toasted sesame oil for finishing; 1 g red pepper flakes optional, to taste; 1 g fine salt for seasoning tofu and asparagus if needed; 20 g scallions thinly sliced, for garnish; 6 g toasted sesame seeds for garnish

A quick stir-fried side of tofu and asparagus tossed in a glossy honey-soy sauce. The tofu is seared first for better texture, then finished with asparagus so the vegetables stay bright and crisp-tender.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

450 g extra-firm tofu drained and pressed, cut into 2 cm cubes
10 ml neutral oil divided
1 g fine salt for seasoning tofu and asparagus if needed
1 g black pepper freshly ground
30 ml soy sauce divided
24 g honey divided
6 g cornstarch mixed with sauce
10 g fresh ginger peeled and finely grated
12 g garlic minced
30 ml water divided
15 ml rice vinegar optional, for brightness
6 ml neutral oil divided
6 ml neutral oil divided
340 g asparagus trimmed and cut into 5 cm lengths
15 ml soy sauce divided
15 ml water divided
5 ml toasted sesame oil for finishing
1 g red pepper flakes optional, to taste
1 g fine salt for seasoning tofu and asparagus if needed
20 g scallions thinly sliced, for garnish
6 g toasted sesame seeds for garnish

Instructions

Pat the tofu dry and cut it into 2 cm cubes. In a medium bowl, toss the tofu with 10 ml of the neutral oil, 1 g of the salt, and the black pepper. Tofu is evenly coated and lightly seasoned.
In a small bowl, stir together 30 ml of the soy sauce, all of the honey, all of the cornstarch, all of the ginger, all of the garlic, 30 ml of the water, and the rice vinegar if using. This is the glaze base. The cornstarch is fully dissolved and the mixture looks smooth.
Heat a 12-inch skillet or wok over medium-high heat. Add 6 ml of the neutral oil, then sear the tofu in a single layer for 6 to 8 minutes, turning occasionally, until the sides are golden and the cubes feel lightly firm. Tofu is browned on at least two sides and no longer looks wet on the surface.
Add the remaining 6 ml of neutral oil and the asparagus. Stir-fry for 2 to 3 minutes, then add the remaining 15 ml of soy sauce and the remaining 15 ml of water. Cook for 1 minute more, just until the asparagus turns bright green and crisp-tender. Asparagus is vivid green and bends slightly but still has bite.
Pour in the glaze base and toss constantly for 1 to 2 minutes until the sauce thickens and evenly coats the tofu and asparagus. Turn off the heat and stir in the toasted sesame oil and red pepper flakes if using. The glaze looks glossy and clings to the ingredients rather than pooling in the pan.
Taste and add the remaining 1 g of salt only if needed. Transfer to a serving dish and finish with scallions and sesame seeds if using. The tofu is coated in a shiny glaze and the asparagus remains distinct, not soft or collapsed.