30 Minute Black Pepper Tofu
30 minute black pepper tofu has all of the fiery, umami-qualities you love about classic takeout. Serve over rice for an easy, flavorful weeknight meal.
Ingredients
- 1block extra-firm tofu
- 2 tbsp.cornstarch
- 3 tbsp.neutral cooking oil, divided
- 5 tbsp.lower-sodium soy sauce
- 1 tbsp.granulated sugar
- 1 tbsp.cracked black pepper
- ½ tsp.freshly grated ginger
- 4garlic cloves, thinly sliced
- 1 smallshallot, thinly sliced
- 1 smallfresno chile (seeds and ribs removed, thinly sliced (or a drizzle of chili crisp for garnish))
- ¼ cupthinly sliced green onion
- white rice and fresh basil for serving
Directions
- 1
Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1 inch cubes and place in a large bowl. Toss with cornstarch until tofu is well coated.
- 2
Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
- 3
Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add tofu; cook for 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp. Transfer tofu to a plate and reduce heat to medium.
- 4
Add remaining 1 Tbsp. oil to pan, along with garlic, shallots, and chile (if using); cook 2 minutes, stirring often, until aromatic.Add tofu back to pan, along with black pepper sauce and green onions; cook 1 to 2 minutes, tossing often, until the sauce fully coats tofu.Serve over rice and garnish with fresh basil and a drizzle of Chili Crisp (optional).