I've gotten bored with most at-home, sautéed versions of tofu, so rarely make this weeknight-appropriate preparation. Instead, I'll hold panko-crusted tofu or other more complicated tofu preparations for the weekends.
Some aging tofu and asparagus though brought me to the NY Times Cooking Black Pepper and Asparagus Tofu dish, a truly delicious sautéed tofu preparation.
I made a few modifications to the recipe, including halving the sauce and using only the top thirds of thicker asparagus.
The result was still excellent though - spicy from the black pepper, tangy from the Worcestershire sauce, and a nice lightness from the fresh cilantro.
I was really surprised at how much great texture and flavor contrast the asparagus provided, and this easy and flavorful sauce will put tofu back into my regular food rotation. Thank you NYT Cooking!