Name: Crispy Black Pepper Tofu
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 block extra-firm tofu; 2 Tbsp cornstarch; 3 Tbsp neutral cooking oil (divided); 5 Tbsp soy sauce (lower-sodium); 1 Tbsp granulated sugar; 1 Tbsp cracked black pepper; 0.5 tsp freshly grated ginger; 4 null garlic cloves (thinly sliced); 1 null small shallot (thinly sliced); 1 null small Fresno chile (seeds and ribs removed, thinly sliced (optional)); 0.25 cup thinly sliced green onion; null null white rice (for serving); null null fresh basil (for serving); null null chilli oil (for garnish)

Instructions

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1

Press excess moisture from the extra-firm tofu (1 block), cut into 1 inch cubes. Toss with cornstarch (2 tbsp) until well coated.
2

Combine soy sauce (5 tbsp), granulated sugar (1 tbsp), cracked black pepper (1 tbsp), and freshly grated ginger (0.5 tsp) in a small bowl; whisk to combine.
3

Heat neutral cooking oil (2 tbsp) in a large skillet over medium-high. Add the [extra-firm tofu] and cook for 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp. Transfer the [extra-firm tofu] to a plate. Reduce heat to medium.
4

Add remaining neutral cooking oil (1 tbsp) to the pan, along with cloves (4 garlic), shallot (1 small), and fresno chile (1 small) (optional). Cook for 2 minutes, stirring often, until aromatic. Return the [extra-firm tofu] to the pan, along with the [black pepper sauce] and thinly sliced green onion (0.25 cup). Cook for 1 to 2 minutes, tossing often, until the sauce fully coats the [extra-firm tofu]. Serve over [white rice] and garnish with [fresh basil] and an optional drizzle of [chilli oil].