Black Pepper Tofu Stir Fry

• Produce

  • 2 Fresno chilis, red
  • 6 cloves Garlic
  • 6 Scallions

• Refrigerated

  • 1 (12-14 ounce block extra firm tofu, extra firm

• Condiments

  • 1 tbsp Ginger paste
  • 2 tbsp Soy sauce, light

• Baking & Spices

  • 2 tbsp Brown sugar, light
  • 1 heaping tbsp Cornstarch
  • 1 tbsp Pepper medley
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Oil
  • 1 tbsp Rice vinegar

• Liquids

  • 1/4 cup Water

• Other

  • 2 Large shallots or 4 small, thinly sliced

Found on littlespicejar.com

Description

Directions

• TOFU: Press excess moisture out of the tofu using either the tea towels and heavy weights of the tofu press.This will take 15-20 minutes. Cut the tofu into bite sized pieces. In a zip top bag, combine the cornstarch, salt, and chili powder if desired. Zip and give the bag a shake. Add the tofu to the bag, zip, and continue to shake until the tofu is evenly coated with the cornstarch mixture.  SAUCE: While the tofu is drying, prepare the sauce. Combine the light soy sauce, sweet soy sauce, oyster sauce, coarse ground pepper, brown sugar, vinegar, water, and cornstarch in a mason jar. Give the jar a shake until combined. STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat. Add the cubed tofu to the pan and let fry for 5-6 minutes, flipping the tofu as needed to ensure even browning on all sides. Remove the tofu to a plate, set aside. Add the remaining tablespoon of oil to the skillet, Add the sliced shallots and sauté until the onions cook down, about 5 minutes. Add the minced garlic along with the chilis and sauté for another 3-4 minutes or until the onions and garlic are fragrant and soften. Add the ginger paste and continue to cook for 1 minutes before adding the tofu back to the pan. Drizzle with the prepared black pepper sauce and stir to combine. When the sauce thickens, remove from heat. Serve warm with white/brown rice, quinoa, over zoodles/swoodles, or on it’s own!