Black Pepper Tofu

• 1.400gextra-firm tofu, 1 block, sliced into 1 inch cubes
• 2.2tbspcornstarch
• 3.3tbspneutral cooking oil, divided
• 4.2tbspreduced-sodium light soy sauce
• 5.1tbspgranulated sugar
• 6.1tbspblack pepper, cracked
• 7.½tspginger, freshly grated
• 8.4clovegarlic, thinly sliced
• 9.1shallot, small, thinly sliced
• 10.1fresno chile, small, seeds and ribs removed, thinly sliced
• 11.¼cupgreen onion, thinly sliced
• 12.white riceto taste
• 13.fresh basilto taste

• 🧂Lower-salt version: soy down from five tablespoons to two, reduced-sodium. The black pepper, garlic, shallot and chilli carry the dish. Taste the sauce before it goes on the tofu.

Method

1. 01Press 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 the tofu is well coated.
2. 02Combine the soy sauce, sugar, black pepper and ginger in a small bowl or glass measuring cup; stir with a whisk. Set aside.
3. 03Heat 2 tbsp of the oil in a large skillet over medium-high. Add the tofu and cook 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp. Transfer the tofu to a plate and reduce the heat to medium.
4. 04Add the remaining 1 tbsp oil to the pan along with the garlic, shallots and chile if using. Cook 2 minutes, stirring often, until aromatic.
5. 05Add the tofu back to the pan along 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, garnished with fresh basil and a drizzle of chili crisp.