Black Pepper Tofu Stir-Fry
This quick one-pan tofu is rich and comforting, stir-fried in a spicy and savoury black pepper sauce. Serve it with rice for a well-balanced meal.
Ingredients
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1.5 tbsp rice vinegar
- 1-2 tsp brown sugar
- 1 tbsp cracked black pepper
- ½ tbsp cornflour (mixed with 3 tbsp water to make a corn flour slurry)
- 1 block of silken-firm tofu (alternatively use paneer)
- ½ onion, diced (optional)
- 1 cup veggies of choice (optional)
- 3-4 garlic cloves (minced)
- 2-3 tsp gochugaru (or crushed red pepper flakes)
- knob of ginger (grated)
- ¼ cup spring onions
- 2-3 tbsp sesame seeds
Instructions
- You can use paneer or silken-firm tofu for this recipe. If using tofu: wrap the block between kitchen towels and press down gently to release the extra water.
- Slice the tofu/ paneer into bite sized pieces and lightly coat it in corn flour for that extra crisp coating.
- Whisk together the sauce with dark and light soy sauce, rice vinegar, brown sugar, pepper, and corn flour slurry.
- Heat a splash of oil in a non stick pan.
- Add the tofu and cook on low heat, flipping halfway until golden brown on both sides. Set aside.
- Add a splash more oil if needed and add your veggies of choice (I’ve added mixed pepper) + an onion. Cook for a few minutes, until the veggies begin to soften.
- Add in the minced garlic + gochuagru + handful of spring onions.
- Sauté the veggies well until lightly charred but they still have a bite to them.
- Pour in the sauce. Let it sizzle until thickened. Add back the tofu. Gently mix to combine well.
- Garnish with more scallions/ spring onions and sesame seeds. Serve hot with rice and DIVE IN!
