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Black Pepper Tofu

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Black Pepper Tofu

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, lunch, Side Dish, Snack

Equipment

  • large skillet
  • knife
  • mixing bowl

Ingredients
  

  • 4 oz Block Extra-Firm Tofu
  • 2 tbsp Cornstarch
  • 3 tbsp Neutral Cooking oil divided
  • 5 tbsp Low Sodium Soy Sauce
  • 1 tbsp Granulated Sugar
  • 1 tbsp Cracked Black Pepper
  • 4 cloves Garlic thinly sliced
  • 1 small Shallot thinly sliced
  • 1 small Fresno Chile seeds and ribs removed, thinly sliced (or a drizzle of Chili Crisp for garnish)
  • 1/4 cup Green Onion thinly sliced
  • White rice and Fresh Basil for serving
  • 1/2 tsp Grated Ginger

Instructions
 

  • Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1 inch cubes and place in a large bowl. Toss with cornstarch until tofu is well coated.
  • Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
  • Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add tofu; cook for 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp. Transfer tofu to a plate and reduce heat to medium.
  • Add remaining 1 Tbsp. oil to pan, along with garlic, shallots, and chile (if using); cook 2 minutes, stirring often, until aromatic.
  • Add tofu back to pan, along with black pepper sauce and green onions; cook 1 to 2 minutes, tossing often, until the sauce fully coats tofu.
  • Serve over rice and garnish with fresh basil and any vegetable of your choice (will not be provided
Keyword Garlic, green onion, Shallot, tofu
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