No fancy cookbook recipes for this meal. Nope. This was a wing it sort of night. And it worked. So I’ll tell you what I remember about what I did.
I cut the tofu into thick slices. In a large pan that would hold them all without overlapping, I mixed a little soy sauce, black chinese vinegar, chili oil and a minced clove of garlic. The tofu hung out in there while I prepped sweet potatoes and asparagus. It got flipped at some point. Then I fried it up on a cast iron grill pan heavily coated with spray oil.
The sweet potatoes were diced small, so they’d cook faster, tossed with olive oil, rosemary and salt and baked at about 400 F for around 10 minutes. Then I added a little minced garlic, stirred them up and baked another 10 minutes give or take.
The asparagus were sauteed in olive oil with, yes, minced garlic. Part way through cooking, I squeezed a half a lemon over them. Oh, and salt happened. Salt always happens.
Tada! Quickie meal!