Garlic Butter Tofu with Asparagus

Name: Garlic Butter Tofu with Asparagus
Cook time: 15 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 360 ml water divided; 400 g extra-firm tofu pressed and cut into 2 cm cubes; 20 g cornstarch for dredging tofu; 2 g fine salt divided; 0.5 g black pepper divided; 15 ml neutral oil divided; 15 g unsalted butter divided; 5 ml neutral oil divided; 15 g unsalted butter divided; 4 clove garlic cloves minced; 450 g asparagus trimmed and cut into 5 cm pieces; 3 g fine salt divided; 0.5 g black pepper divided; 30 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 5 g granulated sugar for sauce; 45 ml water divided; 20 g scallions thinly sliced

Extra-firm tofu is pressed, coated in cornstarch, and pan-crisped before asparagus is sautéed in garlic butter. A small soy-vinegar glaze ties everything together, and jasmine rice makes it a complete 30-minute main course.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
360 ml water divided
400 g extra-firm tofu pressed and cut into 2 cm cubes
20 g cornstarch for dredging tofu
2 g fine salt divided
0.5 g black pepper divided
15 ml neutral oil divided
15 g unsalted butter divided
5 ml neutral oil divided
15 g unsalted butter divided
4 clove garlic cloves minced
450 g asparagus trimmed and cut into 5 cm pieces
3 g fine salt divided
0.5 g black pepper divided
30 ml soy sauce for sauce
15 ml rice vinegar for sauce
5 g granulated sugar for sauce
45 ml water divided
20 g scallions thinly sliced

Instructions

Combine the rinsed jasmine rice and 360 ml of the water in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed. The rice is tender and no free water remains, about 15 minutes.
While the rice cooks, pat the tofu dry. Toss it with cornstarch, 2 g of the salt, and 0.5 g of the black pepper until evenly coated. The tofu is evenly dusted and no dry cornstarch remains in the bowl.
Heat 15 ml of the neutral oil and 15 g of the butter in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on several sides. The tofu has browned edges and feels firm and crisp, about 7 to 8 minutes.
Add the remaining 5 ml neutral oil, the remaining 15 g butter, and the garlic. Stir for about 20 seconds, then add the asparagus, the remaining 3 g salt, and the remaining 0.5 g black pepper. Cook, tossing often, until the asparagus is bright green and tender-crisp. The asparagus is vivid and just tender, about 3 to 4 minutes.
Stir together the soy sauce, rice vinegar, sugar, and the remaining 45 ml of water, then pour into the skillet. Toss for 30 to 60 seconds until the sauce lightly coats the tofu and asparagus. Add the scallions and toss once more. The sauce is glossy and clings to the tofu and vegetables without pooling.
Fluff the rice and divide it among four bowls. Top with the tofu and asparagus, spooning any sauce left in the skillet over the rice. The rice is fluffy and the finished dish is hot throughout.