🥢 1 block (14 oz) extra-firm tofu (pressed and cubed)
🥄 2 tablespoons cornstarch (for crispiness)
🛢 1 tablespoon sesame oil or neutral oil (for frying)
For the Black Pepper Sauce:
🧄 3 cloves garlic (minced)
🌿 1 tablespoon fresh ginger (grated or minced)
🧅 ½ small onion (thinly sliced, optional)
🌿 3 scallions (chopped, white and green parts separated)
🌶 1 teaspoon crushed black pepper (adjust to taste)
🥢 2 tablespoons soy sauce or tamari (for gluten-free option)
🍯 1 tablespoon maple syrup or coconut sugar
🥣 ½ cup vegetable broth (or water)
🥄 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken sauce)
🍋 ½ teaspoon rice vinegar or lime juice (for balance, optional)
Instructions
📌 1. Prepare the Tofu
- Press extra-firm tofu with a towel for 10-15 minutes to remove excess moisture.
- Cut into bite-sized cubes and toss with cornstarch to coat evenly.
- Heat sesame oil in a pan and fry tofu for 5-6 minutes, flipping until golden brown and crispy.
- Remove and set aside.
📌 2. Make the Black Pepper Sauce
- In the same pan, heat a little more oil over medium heat.
- Add garlic, ginger, and onion; sauté for 1-2 minutes until fragrant.
- Stir in the white parts of the scallions and cook for another minute.
- Add black pepper, soy sauce, maple syrup, and vegetable broth.
- Bring to a simmer, then mix in the cornstarch slurry to thicken the sauce.
📌 3. Combine & Serve
- Add the crispy tofu back to the pan and toss to coat with the sauce.
- Stir in the green parts of the scallions and remove from heat.
- Serve over steamed rice or noodles, garnished with sesame seeds or extra scallions.
