Black Pepper Tofu

Name: Black Pepper Tofu
Prep time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1¾ lbs firm tofu; Avocado oil for frying; cornstarch to dust the tofu; 11 tbsp butter; 10 small shallots (10 oz in total), thinly sliced; 4 fresh red chiles (fairly mild ones), thinly sliced, or 3 jalapeños; 12 garlic cloves, crushed; 3 tbsp chopped fresh ginger; 10 tbsp soy sauce; 2 tbsp sugar; 3 tbsp coarsely crushed black peppercorns; 12 small and thin green onions, cut into 1¼-inch segments

Prep: 35 min

Ready: 45 min

vegetarianspicyquick

Restaurant-quality spicy tofu with fiery chiles and black pepper. Surprisingly easy to make at home.

Ingredients

1¾ lbs firm tofu
Avocado oil for frying
cornstarch to dust the tofu
11 tbsp butter
10 small shallots (10 oz in total), thinly sliced
4 fresh red chiles (fairly mild ones), thinly sliced, or 3 jalapeños
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
10 tbsp soy sauce
2 tbsp sugar
3 tbsp coarsely crushed black peppercorns
12 small and thin green onions, cut into 1¼-inch segments

Instructions

Pour enough oil into a large frying pan or wok to come ¼ inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch.
Toss tofu cubes in cornstarch and shake off excess, then add to hot oil. Fry in batches, turning as you go, until golden all over with a thin crust. Transfer to paper towels as cooked.
Remove oil and sediment from pan, then add butter and melt. Add shallots, chiles, garlic and ginger.
Sauté on low to medium heat for about 15 minutes, stirring occasionally, until ingredients are shiny and totally soft.
Add the soy sauce and sugar, stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.
Serve hot, with steamed rice.