Ingredients with Measurements:
- 1 block (14 oz) firm tofu, drained and cut into 1-inch cubes
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
2. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes, stirring occasionally, until fragrant and softened.
4. Add the soy sauce, oyster sauce, and black pepper to the skillet. Stir to combine and cook for 1-2 minutes, until the sauce has thickened slightly.
5. Return the tofu cubes to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, until heated through.
6. Serve the black pepper tofu hot, garnished with chopped scallions and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 14g
- Protein: 12g
Substitutions for ingredients:
- Cornstarch: can be substituted with arrowroot powder or potato starch
- Vegetable oil: can be substituted with canola oil or peanut oil
- Onion: can be substituted with shallots or leeks
- Soy sauce: can be substituted with tamari or coconut aminos
- Oyster sauce: can be substituted with hoisin sauce or mushroom sauce
- Black pepper: can be adjusted to taste
Variations:
- Add diced bell peppers or sliced mushrooms to the skillet along with the onion and garlic for added flavor and texture.
- Use tofu noodles instead of cubed tofu for a different texture.
- Add a splash of rice vinegar or lime juice to the sauce for a tangy twist.
Tips and tricks:
- Make sure to drain the tofu well before cutting and cooking to remove excess moisture.
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Adjust the amount of black pepper to your liking for a milder or spicier dish.
Storage instructions:
- Store any leftover black pepper tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the black pepper tofu in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the black pepper tofu in a bowl with steamed rice and a side of stir-fried vegetables.
- Garnish the dish with additional chopped scallions and cilantro for added color and flavor.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Asian-style slaw
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Sesame noodles
Troubleshooting advice:
- If the tofu sticks to the skillet, add a little more oil to the pan and make sure the skillet is hot before adding the tofu.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Black pepper tofu is a popular dish in Chinese and Southeast Asian cuisine, and is often served in vegetarian and vegan restaurants.
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve the black pepper tofu as a main dish with steamed rice and a side of stir-fried vegetables.
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Region: Chinese