Speedy Black Pepper Tofu
This Speedy Black Pepper Tofu recipe is made in less than 30 minutes, requires minimal pantry ingredients, and is always a crowd-pleaser.
Servings: 4 people
Calories: 174kcal
Ingredients
- 500 g extra firm tofu sliced into ½ inch cubes
- 2 tablespoon cornstarch
- 2 shallots finely diced
- 15 g ginger grated
- 4 garlic cloves grated
- 1 chili finely diced
- 1 teaspoon whole black peppercorns
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 40 grinds black pepper (40 pepper grinder twists)
To serve
- 4 cooked portions jasmine rice
- 10 g chives sliced
- Sesame seeds
Instructions
- Add your cubed extra firm tofu to a large bowl and toss in the cornflour until fully coated.
- Place a large non-stick pan on medium heat and drizzle with vegetable oil. Once hot, add in the tofu cubes. Fry for 3 minutes on each side until golden. Remove from the pan and set aside (see photos further up the blog for reference).
- In the same pan, add another drizzle of vegetable oil. Add in the diced shallots, chili, grated garlic, grated ginger, and whole black peppercorns. Season with salt. Stir fry on medium-low heat for 5 minutes until softened and aromatic.
- Once softened, add in the light soy sauce, dark soy sauce, rice wine vinegar, honey and 40 grinds of black pepper. Stir to combine.
- Transfer your cooked tofu back into the pan and stir to combine and coat the tofu in all the sauce. Taste and season accordingly.
- Divide your rice between 4 bowls, then divide the tofu between the 4 bowls. Top with finely sliced chives and sesame seeds. Enjoy, my friend!
Nutrition
Calories: 174kcal | Carbohydrates: 18g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1015mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 20mg | Calcium: 180mg | Iron: 2mg