This simple Turmeric Black Pepper Tofu with Asparagus is about to become your new go-to meal. Tofu cut into bite-sized triangles, tossed with black pepper and turmeric for suble warm and earthy notes, then air fried to crispy perfection. To complement the complexity of flavors, the crispy tofu is paired with sautéed asparagus and a bed of fluffy rice. The combination of textures--crunchy tofu, tender veggies, and the slight chewiness of grains--creates a well rounded and satisfying meal that's as nutritious as it's delightful!
Turmeric Black Pepper Tofu with Asparagus
For the tofu:
- 1 package tofu, frozen then thawed
- 2 tbsp cassava flour
- 2 tsp ground turmeric
- Sea salt and pepper
For the vegetables:
- 1 tbsp sesame oil
- 12 ounces asparagus, trimmed and thinly sliced at an angle
- 1 small onion, cut into quarters then sliced
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- steamed rice, for serving
For black pepper sauce:
- 2 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tsp freshly ground black pepper
- 1/2 tsp sichuan pepper corn powder
- 1 tbsp honey
- sea salt
To prepare the tofu: Preheat your air fryer to 400 degrees Fahrenheit and cut your tofu into cubes or triangles and place in a medium bowl. Toss with cassava flour, turmeric, and salt and pepper. Place in your air fryer, spray with oil, and cook for 20 minutes, tossing halfway in between to ensure evenly coated. Once the tofu is nice and crispy, remove and set aside.
Method: In a small bowl, whisk together all the black pepper sauce ingredients and set aside. Meanwhile, heat a wok over medium heat. Once the pan is hot, add the oil, and once it begins to shimmer, add in the onions, garlic, and ginger. Cook, stirring occasionally, until fragrant and softened. Add in the asparagus and cook for an additional 3 minutes just until slightly softened and still crisp. Add in the tofu and the sauce, stirring until thickened, about 3-5 minutes. Serve with steamed rice and enjoy!
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