Crispy Black Pepper Tofu Stir Fry Recipe

Quick crispy black pepper tofu stir fry recipe. Pan-fried tofu and vegan friendly spicy black pepper sauce for the stir fry. Ready in minutes!

1 (12-14 ounce) block extra firm tofu
1 heaping tablespoon cornstarch (or rice flour)
1/2 teaspoon salt
3 tablespoons oil, divided
optional: 1/8 teaspoon chili powder or cayenne + Tofu press
2 large shallots or 4 small, thinly sliced
6 cloves garlic, minced
2 red fresno chilis, sliced
1 tablespoon ginger paste (I buy it Gourmet Garden from the refrigerated section)
2 tablespoons EACH light soy sauce, sweet soy sauce AND oyster sauce (see notes)
1 tablespoons pepper medley, coarsely ground (see notes)
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1/4 cup water + 1 tablespoon cornstarch
6 scallions, cut into 1 inch strips

TOFU: Press excess moisture out of the tofu using either the tea towels and heavy weights of the tofu press.This will take 15-20 minutes. Cut the tofu into bite sized pieces. In a zip top bag, combine the cornstarch, salt, and chili powder if desired. Zip and give the bag a shake. Add the tofu to the bag, zip, and continue to shake until the tofu is evenly coated with the cornstarch mixture. 

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