30 Minute Black Pepper Tofu
Pressing and drying the extra-firm tofu before dusting with cornstarch ensures the cubes crisp up beautifully while staying tender inside. Use a neutral oil and cook the tofu until all sides are golden before removing from the pan so it stays crispy when sauced. Store leftovers in an airtight container for up to 4 days and reheat by sautéing over medium heat so the exterior stays crisp.
Time: Prep: 10 mins, Cook: 20 mins, Total: 30 mins
Servings: 4
Ingredients
- 1 (14-oz.) block extra-firm tofu
- 2 Tbsp. cornstarch
- 3 Tbsp. neutral cooking oil, divided
- 5 Tbsp. lower-sodium soy sauce
- 1 Tbsp. granulated sugar
- 1 Tbsp. cracked black pepper
- 1/2 tsp. freshly grated ginger
- 4 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 1 small Fresno chile (seeds and ribs removed, thinly sliced (or a drizzle of Chili Crisp for garnish))
- 1/4 cup thinly sliced green onion
- White rice and fresh basil for serving
Instructions
- Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1-inch cubes, place in a large bowl, and toss with cornstarch until well coated.
- Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk and set aside.
- Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add tofu and cook 7 to 8 minutes, turning to brown all sides until golden-brown and crisp; transfer to a plate and reduce heat to medium.
- Add remaining 1 Tbsp. oil to the pan, along with garlic, shallots, and chile (if using); cook 2 minutes, stirring often, until aromatic. Return tofu to the pan with the black pepper sauce and green onions; cook 1 to 2 minutes, tossing often, until the sauce fully coats the tofu. Serve over rice, garnish with fresh basil and an optional drizzle of Chili Crisp.