Black Pepper Tofu

Method8 steps · about 20 min

1. 1

   Step 1: Mix ALL the sauce ingredients in a small bowl: 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1½ tablespoons Shaoxing wine, 1 teaspoon freshly ground black pepper, 2 teaspoons sugar, ½ teaspoon vegetable bouillon, ½ cup water and 2 teaspoons cornstarch. Reserve the complete sauce for stage 6.

   Uses 2 tablespoons light soy sauce · 1 tablespoon dark soy sauce · 1½ tablespoons Shaoxing wine · 1 teaspoon freshly ground black pepper · 2 teaspoons sugar · ½ teaspoon vegetable bouillon · ½ cup water for sauce · 2 teaspoons cornstarch for sauce

2. 2

   Step 2: Briefly press the entire 14 oz (396 g) block of extra-firm tofu between paper towels to remove surface moisture, cut it into about ½-inch squares and pat very dry. Heat ALL ¼ cup peanut oil in a large skillet over medium-high heat. Spread ALL the tofu squares in one layer without overlapping. Leave undisturbed until golden underneath; 2–3 minutes is a first-side guide. Turn and continue cooking, stirring occasionally, until most surfaces are golden. Transfer the actual fried tofu to a plate, retaining the remaining frying oil in the pan for stage 3.

   Uses One 14 oz (396 g) block extra-firm tofu, cut into about ½-inch squares and patted dry · ¼ cup peanut oil for frying tofu

   
3. 3

   Step 3: Reduce the heat to medium-low. Using several layers of paper towel held with tongs, carefully remove excess oil from the SAME actual frying oil left in the skillet after stage 2, leaving ABOUT 1 tablespoon in the pan. This is retained oil from tofu frying; do not add a fresh ¼ cup. Keep the actual fried tofu separate for stage 7.

   Uses About 1 tablespoon retained from the actual residual tofu-frying oil

4. 4

   Step 4: Add ALL the 1 minced garlic clove and ALL the minced ½-inch ginger piece to ALL the actual approximately 1 tablespoon retained frying oil from stage 3. Stir briefly until fragrant.

   Uses 1 clove garlic, minced · One ½-inch piece of ginger, minced · Complete actual approximately 1 tablespoon retained tofu-frying oil

   
5. 5

   Step 5: Return the heat to medium-high. Add ALL the prepared ½ white onion, ALL 1 bell pepper and ALL 1 sliced celery stalk to ALL the actual fragrant garlic, ginger and retained oil from stage 4. Stir-fry for about 1 minute, until the vegetables just begin to soften but retain their crunch.

   Vegetables: about 1 minute · 1 minUses ½ white onion, cut into about ½-inch squares · 1 bell pepper, cut into about ½-inch squares · 1 stalk celery, sliced · Complete actual fragrant garlic ginger and retained frying oil

   
6. 6

   Step 6: Stir ALL the actual sauce mixture from stage 1 again to resuspend its cornstarch, then pour it into ALL the actual stir-fried vegetables and aromatics from stage 5. Stir immediately and cook until the sauce thickens.

   Uses Complete actual mixed black-pepper sauce · Complete actual stir-fried vegetables and aromatics

   
7. 7

   Step 7: Return ALL the actual golden fried tofu from stage 2 to ALL the actual thickened sauce and vegetables from stage 6. Toss to coat evenly.

   Uses Complete actual golden fried tofu kept separate from its residual pan oil · Complete actual thickened black-pepper sauce and vegetables

   
8. 8

   Step 8: Transfer ALL the actual assembled black-pepper tofu from stage 7 to a serving plate and serve hot, optionally over ready cooked rice. The batch makes 2–4 portions. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3 days; reheat a later portion throughout to 74°C (165°F). Freezing changes the tofu texture and is not recommended for this dish.

   Uses Complete actual assembled black-pepper tofu · Ready cooked rice for serving; amount unspecified