Black Pepper Tofu
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
Tried this recipe?Let us know how it was!