Black Pepper Tofu
Black Pepper Tofu
Black Pepper Tofu with a wonderfully delicious taste of sauce, veggies and spicy heat of black pepper and chilli pepper make the recipe spicier yet healthier. Perfectly spicy for the one who likes some extra spice in their life. Veggies are nicely cooked and soft with crispy fried tofu mixed with spicy sauce and garnish with green onions.

Ingredients:-

  • Two To Four Tablespoons – Olive Oil
  • One Medium – Eggplant(cut in cubed)
  • 200 Grams – Mushrooms(oyster)
  • Six Tablespoons – Soy Sauce
  • Two And A Half Tablespoons – Molasses
  • Half Tablespoon – Rice Vinegar
  • One And A Half Tablespoons – Brown Sugar
  • One Tablespoon – Black Peppercorns(crushed)
  • Half Tablespoon – Cornstarch(mixed with a half tablespoon of water)
  • 400 Grams – Tofu(drained, pressed, and cubed)
  • Cornstarch
  • Five Small – Shallots(thinly sliced)
  • Six Cloves – Garlic(grated)
  • One Tablespoon – Ginger(grated)
  • Two Long – Red Chilli Peppers(sliced)
  • Three – Green Onions(sliced into strips)
  • Sesame Seeds For Garnish

Directions:-

  1. Heat some tablespoons of oil in a large pan over medium heat. Add the eggplant and fry occasionally until the eggplant is browned on all sides and soft and creamy in the middle. Then remove into the kitchen towel lined plate.
  2. Raise the heat to the medium-high and add the oyster mushrooms. Saute until browned on both sides and then remove to the plate.
  3. While the veggies are frying mix together the sauce. Combine the soy sauce, molasses, rice vinegar, brown sugar, pepper, and cornstarch slurry and mix well. Keep aside.
  4. Take a ziplock bag put the cubed tofu and a few tablespoons of cornstarch. Shake the bag to cover the tofu in a thin layer of cornstarch.
  5. Add a bit more oil to the pan then add the tofu. Fry the tofu, flipping from time to time, until golden and crispy on all sides. Remove to a kitchen towel-lined plate.
  6. Wipe carefully any cornstarch residue from the pan and add the shallots, grated garlic, and ginger, and chilli peppers. Stir fry for about thirty seconds or until the ginger and garlic is fragrant and the shallots are soft.
  7. Now add the tofu, mushrooms, and eggplant.
  8. Give the sauce a nice stir and pour it over. Mix everything together and simmer the sauce until thickened or about thirty seconds to one minute.
  9. Remove the pan from the heat and stir through the sliced green onions.
  10. Serve the black pepper tofu with steamed rice and sprinkle some sesame seeds.

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