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SideChef
Recipes
Lunch
Black Pepper Tofu
Recipe

16 INGREDIENTS • 10 STEPS • 30MINS

Black Pepper Tofu

4.8
5 ratings
You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant.
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant.
30MINS
Total Time
$1.33
Cost Per Serving
Ingredients
Servings
6
US / Metric
Extra Firm Tofu
12.5 oz
Extra Firm Tofu
Canola Oil
1/4 cup
Canola Oil
Corn Starch
1 Tbsp
Corn Starch
Long Beans
1 bunch
Long Beans
Oyster Mushroom
2 cups
Oyster Mushrooms, roughly chopped
Enoki Mushroom
3 cups
Enoki Mushrooms
Butter
3 Tbsp
Butter
Onion
1
Small Onion, diced
Red Chili Pepper
2
Red Chili Peppers
Garlic
6 cloves
Garlic, minced
Fresh Ginger
1 1/2 Tbsp
Fresh Ginger, minced
Tamari Soy Sauce
3 Tbsp
Tamari Soy Sauce
or Light Soy Sauce
Dark Soy Sauce
2 Tbsp
Dark Soy Sauce
Granulated Sugar
1 Tbsp
Granulated Sugar
Black Peppercorns
2 Tbsp
Black Peppercorns, crushed
Fresh Chives
to taste
Fresh Chives
or Green Onions
Nutrition Per Serving
VIEW ALL
Calories
274
Fat
18.7 g
Protein
11.1 g
Carbs
19.5 g
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Black Pepper Tofu
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
Cooking InstructionsHide images
step 1
Crush the Black Peppercorns (2 Tbsp) using a mortar and pestle or spiced grinder.
step 1 Crush the Black Peppercorns (2 Tbsp) using a mortar and pestle or spiced grinder.
step 2
Cut the Long Beans (1 bunch) into 1 inch pieces. Trim the ends off the Enoki Mushrooms (3 cups) and roughly chop the Oyster Mushrooms (2 cups).
step 2 Cut the Long Beans (1 bunch) into 1 inch pieces. Trim the ends off the Enoki Mushrooms (3 cups) and roughly chop the Oyster Mushrooms (2 cups).
step 3
Drain and cut the Extra Firm Tofu (12.5 oz) into 1 inch squares. Dice the Onion (1). Mince the Garlic (6 cloves) and Fresh Ginger (1 1/2 Tbsp). Thinly slice Red Chili Peppers (2).
step 3 Drain and cut the Extra Firm Tofu (12.5 oz) into 1 inch squares. Dice the Onion (1). Mince the Garlic (6 cloves) and Fresh Ginger (1 1/2 Tbsp). Thinly slice Red Chili Peppers (2).
step 4
Toss your tofu in the Corn Starch (1 Tbsp) and dust off any excess. This will give your tofu a really crunchy, defined layer when you fry it in the oil.
step 5
In a medium sized pan over medium-high heat, add your Canola Oil (1/4 cup) and fry tofu until all of the sides are golden brown.
step 5 In a medium sized pan over medium-high heat, add your Canola Oil (1/4 cup) and fry tofu until all of the sides are golden brown.
step 6
Remove tofu from pan and place on paper towels.
step 6 Remove tofu from pan and place on paper towels.
step 7
Using the leftover oil, saute the long beans, enoki and oyster mushrooms until they are cooked. Remove vegatables from pan and set aside.
step 7 Using the leftover oil, saute the long beans, enoki and oyster mushrooms until they are cooked. Remove vegatables from pan and set aside.
step 8
In the same pan, melt Butter (3 Tbsp) on low heat and saute your onion, garlic, chili and ginger on low-medium heat for 10-15 minutes, stirring occasionally. By the end everything in the pan will be fragrant and golden brown, but not burnt.
step 8 In the same pan, melt Butter (3 Tbsp) on low heat and saute your onion, garlic, chili and ginger on low-medium heat for 10-15 minutes, stirring occasionally. By the end everything in the pan will be fragrant and golden brown, but not burnt.
step 9
In a small bowl combine Dark Soy Sauce (2 Tbsp), Tamari Soy Sauce (3 Tbsp), Granulated Sugar (1 Tbsp), and crushed peppercorns.
step 10
Toss tofu and vegetables in the sauce and heat everything up for 1-2 minutes. Serve over rice and garnish with some thinly sliced Fresh Chives (to taste) or green onions.
step 10 Toss tofu and vegetables in the sauce and heat everything up for 1-2 minutes. Serve over rice and garnish with some thinly sliced Fresh Chives (to taste) or green onions.
Tags
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Lunch
Shellfish-Free
Dinner
Chinese
Vegetarian
Japanese
Tofu & Tempeh
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