A healthier alternative to Chinese takeout, this black pepper tofu is an all-vegetarian delight reminiscent of modern stir-fry.
Vegetable oil (or other oil for frying)
1 1⁄4 pounds firm tofu (may substitute chicken), cubed
Cornstarch (to dust the tofu)
2 shallots, diced
6 red chilis, diced (may substitute canned green chili)
8 cloves garlic, diced
3 tablespoons ginger
8 tablespoons soy sauce
1 1⁄2 tablespoons sugar
5 tablespoons black pepper, crushed
12 green onions, sliced
- Fill a large frying pan with roughly 1/4 inch of oil and heat.
- Dust the tofu lightly with cornstarch; then add to the hot oil. Fry, turning the tofu until golden all over. Remove the tofu and sediment from the pan.
- In the same pan, add more oil if necessary; then add the shallots, chilis, garlic and ginger. Sauté on medium-low heat for 15 minutes, stirring occasionally until shiny and soft.
- Add in the soy sauce and sugar and stir; then add the black pepper. Add in the tofu and green onions; stir and let warm back up. Serve with steamed or fried rice.