Press the tofu to remove excess moisture (wrap it in a clean towel or paper towels and place a heavy object on top for about 20-30 minutes).
Cut the pressed tofu into cubes.
In a medium bowl, toss the tofu cubes with cornstarch and a pinch of salt to coat evenly.
Step 2: Cook the Tofu
Heat the olive oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the tofu cubes and cook, turning occasionally, until they are golden and crispy on all sides (about 8-10 minutes).
Once crispy, remove the tofu from the pan and set it aside on a paper towel-lined plate to absorb any excess oil.
Step 3: Make the Black Pepper Sauce
In the same skillet, add the vegetable broth (or water), soy sauce, rice vinegar, maple syrup, sesame oil, chili garlic sauce, black pepper, minced garlic, and grated ginger (if using).
Stir the sauce ingredients together, scraping up any bits left from cooking the tofu.
Bring the sauce to a simmer and cook for about 3-5 minutes, allowing it to thicken slightly.
Step 4: Combine Tofu with Sauce
Return the crispy tofu to the skillet with the black pepper sauce. Toss to coat the tofu evenly in the sauce.
Cook for another 2-3 minutes, allowing the tofu to absorb the flavors and the sauce to thicken.
Step 5: Serve and Garnish
Transfer the tofu to serving plates.
Garnish with chopped green onions and toasted sesame seeds, if desired.
Serving and Storage Tips:
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