Black Pepper Tofu Stir-Fry

I've had this tofu recipe saved on Pinterest for a while and we were feeling in the mood for a good tofu stir-fry. With all of the pepper in this dish, it has a kick, so if you do not enjoy spicy it's not for you. Overall we liked it a lot, I wished that I had made a little bit of extra sauce to pour over the rice as well, but that is such a small detail compared to the overall dish.

The black pepper sauce gives the tofu so much flavor and this dish was so easy to make it really did take no time at all in the wok. 

Recipe slightly adapted from The Little Spice Jar

Stir Fry
-1 (12-14 ounce) block extra firm tofu
-1 heaping tablespoon cornstarch
-1/2 teaspoon salt
-3 tablespoons oil, divided

Black Pepper Sauce
-2 large shallots or 4 small, thinly sliced
-6 cloves garlic, minced
-2 red fresno chilis, sliced
-1 tablespoon ginger paste
-2 tablespoons EACH light soy sauce, sweet soy sauce and hoisin
-1 tablespoon pepper medley
-2 tablespoons light brown sugar
-1 tablespoon rice vinegar
-1/4 cup water + 1 tablespoon cornstarch
-6 scallions, cut into 1 inch strips

Press the excess moisture out of the tofu for about 15-20 minutes. Then slice into cubes and toss in the cornstarch and salt to coat.

While pressing the tofu prepare the black pepper sauce. Combine all of the ingredients and stir until combined together.

In a large wok heated over medium-high heat add 2 tablespoons of oil and swirl to coat. Add the tofu into the wok and let fry for 5-6 minutes, flipping as needed to ensure that each side is evenly browned. Once the tofu is cooked, remove and set aside. Add one more tablespoon of oil and then add the shallots and saute until they are cooked down. Add the garlic and chilis and saute for 3-4 more minutes. Add the ginger paste and then the tofu. Now finish with the black pepper sauce and stir to coat all of the ingredients in the black pepper sauce. Cook until the sauce starts to thicken, then remove from the heat and serve over your grain of choice (we used brown rice).



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