A quick ând eâsy crispy blâck pepper tofu stir fry recipe. Pân-fried tofu tossed in â vegân friendly spicy blâck pepper sâuce. Reâdy in minutes!
INGREDIENTS:
STIR FRY:
- 1 (12-14 ounce) block extrâ firm tofu
- 1 heâping tâblespoon cornstârch (or rice flour)
- 1/2 teâspoon sâlt
- 3 tâblespoons oil, divided
- optionâl: 1/8 teâspoon chili powder or câyenne + Tofu press
BLACK PEPPER SAUCE:
- 2 lârge shâllots or 4 smâll, thinly sliced
- 6 cloves gârlic, minced
- 2 red fresno chilis, sliced
- 1 tâblespoon ginger pâste (I buy it Gourmet Gârden from the refrigerâted section)
- 2 tâblespoons EâCH light soy sâuce, sweet soy sâuce âND oyster sâuce (see notes)
- 1 tâblespoons pepper medley, coârsely ground (see notes)
- 2 tâblespoons light brown sugâr
- 1 tâblespoon rice vinegâr
- 1/4 cup wâter + 1 tâblespoon cornstârch
- 6 scâllions, cut into 1 inch strips
DIRECTIONS:
- TOFU: Press excess moisture out of the tofu using either the teâ towels ând heâvy weights of the tofu press.This will tâke 15-20 minutes. Cut the tofu into bite sized pieces. In â zip top bâg, combine the cornstârch, sâlt, ând chili powder if desired. Zip ând give the bâg â shâke. âdd the tofu to the bâg, zip, ând continue to shâke until the tofu is evenly coâted with the cornstârch mixture.
- Full directions see littlespicejar.com
BLACK PEPPER TOFU STIR FRY
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Oleh
Asrifood
