30 Minute Black Pepper Tofu

Main, Side

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Servings: Serving: 1 Source: dishingouthealth.com

Ingredients

14-oz. block extra-firm tofu
Tbsp. cornstarch
Tbsp. vegetable oil divided (sub olive oil or avocado oil)
Tbsp. lower-sodium soy sauce
Tbsp. granulated sugar
Tbsp. freshly ground black pepper
1/2 tsp. freshly grated ginger
garlic cloves thinly sliced
shallot thinly sliced
small Fresno chile seeds and ribs removed, thinly sliced (optional)
1/4 cup thinly sliced green onion
White rice and fresh basil for serving

Directions

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.
Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
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.
Add remaining 1 Tbsp. oil. Once hot, add garlic, shallots, and chile; cook 2 minutes, stirring often, until softened. Add tofu, soy sauce mixture, and green onions; cook 1 to 2 minutes, tossing often to fully coat tofu. Serve over rice and garnish with fresh basil.

Notes

Leave out Fresno chile to lessen the heat, but this dish is still SPICY.
And if you should wind up with leftovers, they reheat like a dream up to three days later.

HOW TO MAKE TOFU CRISPY:

Coating the tofu in a light dusting of cornstarch imparts ultra-crispy texture once the tofu is pan-fried. This is one of the best ways to get dynamite texture and win over even the most discerning carnivores. (Trust me, this method has been proven with my meat-and-potatoes-devotee of a brother.)

Another trick is patting the tofu dry before cooking to keep it moist and creamy on the inside while the outside gets browned and crisp.

And, of course, make sure you use EXTRA firm tofu. It will produce the crispiest cubes by far.

My favorite brand is actually the vacuum-sealed, super-firm tofu at Trader Joe’s. It has the least amount of moisture to press out, which leads to the best texture.

Nutrition