About This Recipe:
For all of the tofu haters out there- try this recipe! These black pepper tofu steaks are so flavorful and filling, that it might just change your mind about tofu. The cornstarch gives the tofu a nice, crispy exterior, and the sauce is spicy, salty, and sweet all in one. The cornstarch also acts as the thickener in the sauce, so it is important to include this ingredient. I think this dish goes best with jasmine rice and bok choy, but of course whatever you want would work.This recipe is super quick, healthy, and a great way to start off the new year!
Enjoy!
Ingredients (4 servings)
-14 oz extra firm tofu, cut into thick triangles
-1 tbl cornstarch
–Optional sides: jasmine rice and bok choy
-Vegetable oil
Black Pepper Sauce
-2 tbls soy sauce
-2 tbls rice wine vinegar
-1 tbl cornstarch
-1 tbl sugar
-1 tsp black pepper
-1/3 cup water
Instructions (30 minutes)
1. Carefully remove any excess liquid from the tofu, and pat dry with paper towels. Lightly sprinkle the cornstarch on 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 skillet. Lower the heat to medium, and cook until the sauce reduces to a glaze (about 3 minutes.)
4. Serve the tofu over jasmine rice and sautéed bok choy.
The Corporate Cookbook 