1 block extra-firm tofu
2 Tbsp. cornstarch
3 Tbsp. neutral cooking oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
1 small Fresno chile seeds and ribs removed, thinly sliced
¼ cup thinly sliced green onion
White rice
Sauce:
5 Tbsp. lower-sodium soy sauce
1 Tbsp. granulated sugar
1 Tbsp. cracked black pepper
½ tsp. freshly grated ginger
- 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.
- 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.
- Combine soy sauce, sugar, black pepper, and ginger in a small bowl or glass measuring cup; stir with a whisk.
- Add remaining 1 Tbsp. oil to pan, along with garlic, shallots, and chile (if using); cook 2 minutes, stirring often, until aromatic.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. Serve over rice.
Source: https://dishingouthealth.com/30-minute-black-pepper-tofu/