Tofu Stir Fry with Black Pepper Sauce

By lorik

Sweet soy sauce (such as Sushi Chef) combines the fermented flavor of classic soy sauce with the sweetness of granulated sugar.

Ingredients

• CUT:
• 1 pkg. extra-firm tofu (14 oz.), blotted dry
• 1/4 cup cornstarch
• 1/2 tsp. kosher salt
• 1 1/2 cups vegetable oil
• WHISK:
• 1/3 cup low-sodium vegetable broth
• 2 Tbsp. each low-sodium soy sauce, sweet soy sauce, and oyster sauce
• 2 Tbsp. light brown sugar
• 2 tsp. cornstarch
• 2 tsp. coarsely ground black pepper
• 1/8 tsp. white pepper
• STIR-FRY:
• 1 1/2 cups thinly sliced shallots
• 2 Tbsp. minced red bell pepper
• 6 scallions, cut into 1-inch bias-sliced pieces
• 1 Tbsp. each minced fresh garlic and ginger
• 1/4 tsp. red pepper flakes
• Cooked jasmine rice
• Bias-sliced scallion greens

Details

Servings 2
Adapted from cuisineathome.com

Preparation

Step 1

For the most intense flavor in the sauce, coarsely grind fresh black peppercorns.

Gently blot the tofu with paper towels to remove as much liquid as possible from the block.

Cut tofu into 1-inch cubes. Whisk together 1/4 cup cornstarch and salt; add tofu and toss to coat. Heat oil in a sauté pan or wok over medium-high. Shake off excess cornstarch, add tofu to pan, and fry until crisp and browned on all sides, 4–5 minutes. Transfer tofu to a paper-towel-lined plate. Discard all but 1 Tbsp. oil in pan. Whisk together broth, low-sodium soy sauce, sweet soy sauce, oyster sauce, brown sugar, 2 tsp. cornstarch, black pepper, and white pepper for the sauce. Stir-fry shallots and red bell pepper in oil in same pan over medium-high heat until softened, 3–5 minutes. Add scallion pieces, garlic, ginger, and pepper flakes; stir-fry until fragrant, 1–2 minutes. Add reserved tofu and broth mixture, stirring to coat; cook until thick, then remove pan from heat. Serve stir-fry with rice and garnish with scallion greens.

Per serving: 493 cal; 18g total fat (1g sat); 0mg chol; 1595mg sodium; 65g carb; 9g fiber; 23g protein