"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."
30 Minute Black Pepper Tofu
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A Note from Feedfeed
Who needs takeout when you can whip up this mouthwatering black pepper tofu in just 30 minutes? It's got that fiery kick and savory goodness we all love, and guess what? You get to control every tasty bit. Serve it generously over rice, and boom—dinner's flavor-packed and ready in a snap. Your weeknight hero meal, coming right up!
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- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 (14 ounce) block extra-firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons neutral cooking oil, divided
- 5 tablespoons lower-sodium soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon cracked black pepper
- ½ teaspoon freshly grated ginger
- 4 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 1 small Fresno chile seeds and ribs removed, thinly sliced (optional)
- ¼ cup thinly sliced green onion
- White rice and fresh basil for serving
Method
Step 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.
Step 2
Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
Step 3
Heat 2 tablespoons 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.
Step 4
Add remaining 1 tablespoon oil to pan, along with garlic, shallots, and chile (if using); cook 2 minutes, stirring often, until aromatic.
Step 5
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.
Step 6
Serve over rice and garnish with fresh basil.