Asparagus and Tofu With Black Bean Sauce

From: cooking.nytimes.com

Yields: 4 Servings

Ingredients

  • • 0.25 cup fermented black soy beans (see Tip)
  • • 1 tablespoon Shaoxing wine or dry sherry
  • • 1 garlic clove, finely chopped
  • • 0.25 teaspoon crushed red pepper (to your liking)
  • • 1 teaspoon soy sauce
  • • 1 teaspoon sugar
  • • 2 tablespoons canola or vegetable oil
  • • 1 teaspoon toasted sesame oil
  • • 1 pound asparagus, woody ends removed, stalks cut into 2-inch pieces
  • • Salt and pepper
  • • 2 (7- to 8-ounce) packages baked tofu, sliced into 2-inch-long pieces
  • • Toasted white sesame seeds, for serving
  • • 2 scallions, thinly sliced
  • • Cooked rice, to serve

Steps

  • Step 1Place the black soy beans into a colander and give them a quick rinse. Transfer them to a small bowl and, using the back of a fork, mash them into a rough, chunky paste. Add the Shaoxing wine, garlic, red pepper, soy sauce and sugar; stir to combine.
  • Step 2Heat a large skillet over medium-high for 2 minutes. Drizzle with canola oil and add the sesame oil and asparagus. Season lightly with salt and pepper and toss until the asparagus are bright green and crisp-tender, 2 to 3 minutes.
  • Step 3Add the black bean sauce and tofu and toss until the tofu is warmed through and it smells highly fragrant, 1 to 2 minutes. Taste and season with salt and pepper, if needed.
  • Step 4Transfer to a plate and top with sesame seeds and scallions. Serve with rice.