Black Pepper Tofu
Crispy pan-fried tofu tossed in a punchy black pepper and garlic sauce, served over rice.
Ingredients
- 400g extra-firm tofu
- 2 tbsp cornflour
- 3 tbsp neutral cooking oil, divided
- 5 tbsp reduced-salt soy sauce
- 1 tbsp caster sugar
- 1 tbsp cracked black pepper
- 1/2 tsp freshly grated ginger
- 4 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 1 small red chilli, seeds and ribs removed, thinly sliced (optional)
- 4 tbsp thinly sliced spring onion
- White rice and fresh basil, to serve
Instructions
- Press excess moisture out of the tofu using paper towels or a kitchen towel. Slice into 2.5cm cubes and place in a large bowl. Toss with the cornflour until well coated.
- Combine the soy sauce, sugar, black pepper and ginger in a small bowl or jug and whisk together. Set aside.
- Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the tofu and cook for 7-8 minutes, turning to brown all sides, until golden and crisp. Transfer to a plate and reduce the heat to medium.
- Add the remaining 1 tbsp oil to the pan with the garlic, shallot and chilli (if using); cook for 2 minutes, stirring often, until fragrant.
- Return the tofu to the pan with the black pepper sauce and spring onion; cook for 1-2 minutes, tossing often, until the sauce fully coats the tofu.
- Serve over rice, garnished with fresh basil.