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RECIPE
16 INGREDIENTS10 STEPS30MIN

Black Pepper Tofu

4.5
2 Ratings

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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.
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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.
30MIN
Total Time

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
12.5 oz
Extra Firm Tofu
1/4 cup
Canola Oil
1 Tbsp
1 bunch
Long Beans
7 oz
Oyster Mushrooms , roughly chopped
7 oz
Enoki Mushrooms
3 Tbsp
1
Small  Onion , diced
2
Red Chili Peppers
6 cloves
Garlic , minced
1 1/2 Tbsp
Fresh Ginger , minced
3 Tbsp
Tamari Soy Sauce
or Light Soy Sauce
2 Tbsp
to taste
or Green Onions

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Nutrition Per Serving

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CALORIES
274
FAT
18.7 g
PROTEIN
11.1 g
CARBS
19.5 g

Cooking Instructions

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Step 1
Crush the Black Peppercorns (2 tablespoon) 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 Mushroom (200 gram) and roughly chop the Oyster Mushroom (200 gram).
Step 3
Drain and cut the Extra Firm Tofu (350 gram) into 1 inch squares. Dice the Onion (1). Mince the Garlic (6 clove) and Fresh Ginger (1 1/2 tablespoon). Thinly slice Red Chili Pepper (2).
Step 4
Toss your tofu in the Corn Starch (1 tablespoon) 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 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 8
In the same pan, melt Butter (3 tablespoon) 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 tablespoon), Tamari Soy Sauce (3 tablespoon), Granulated Sugar (1 tablespoon), 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.

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Nutrition Per Serving
Calories
274
% Daily Value*
Fat
18.7 g
24%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
19.5 g
7%
Fiber
3.9 g
14%
Sugars
4.9 g
--
Protein
11.1 g
22%
Sodium
760.4 mg
33%
Vitamin D
0.3 µg
2%
Calcium
136.1 mg
10%
Iron
2.9 mg
16%
Potassium
436.1 mg
9%
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