Black Pepper Tofu Steaks

About This Recipe:

For all of the tofu haters out there- try this recipe! This black pepper tofu steak is so flavorful and filling, that it might just change your mind about tofu. The cornstarch gives the tofu and nice, crispy exterior, and the sauce is spicy, salty, and sweet all in one. The sauce does contain quite a few ingredients, but they are all very common Chinese ingredients that are worth having on hand. This recipe is super quick, super healthy, and a great way to start off the new year!

Enjoy!

Ingredients (4 servings)

-14 oz tofu, cut into 4 1-inch slices
-1 tbl cornstarch
-1 bunch bok choy
-4 cups cooked jasmine rice
-Vegetable oil

Sauce
-2 garlic cloves, finely minced
-3 tbls soy sauce
-2 tbls rice wine vinegar
-1 tbl white sugar
-1 tbl cornstarch
-2 tsps chili garlic sauce
-1 tsp black pepper
-1 tsp sesame oil
-1/3 cup water

Instructions (35 minutes) 

1. Carefully squeeze out any liquid from the tofu and pat dry with paper towels. Sprinkle the 1 tbl of cornstarch over both sides of the tofu slices.
2. In a large skillet over medium high heat, pour in 1-2 tbls of vegetable oil and cook the tofu for 4 minutes per side until golden brown.
3. In a small bowl, mix all of the sauce ingredients and add to the pan once the tofu is done. Lower the heat to medium and cook until the sauce reduces to a glaze. Cook each side for an additional 2 minutes.
4. Remove the tofu to a dish and deglaze the pan with about 1/4 cup of water. Add in the bok choy and cook for about 6-10 minutes depending on how crisp/soft you like it.
5. Serve the tofu and bok choy over the jasmine rice.


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