This quick one-skillet stir-fry dinner combines vibrant spring vegetables with firm tofu in a rich and spicy black pepper sauce. (If possible, use freshly ground pepper for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is enriched with aromatic garlic and ginger until all the flavors are absorbed and nicely glazed. This recipe is perfect for using those pencil-thin asparagus, which cooks quickly, making the line between crisp and tender, while sweet snow peas balance out the assertive sauce. The dish can be served over baby spinach or in salad cups instead of rice for a satisfying salad.