Black Pepper Tofu

• 500 grams firm tofu, cut into cubes
• 1 piece Vegetable oil for frying
• 15 milliliters vegetable oil for sauteeing
• 2 teaspoons cornstarch for the sauce/plus 1 tsp. for dusting
• 50 grams red pepper, thinly sliced
• 20 grams ginger, julienne
• 125 milliliters water
• 30 milliliters sweet soy sauce
• 30 milliliters light soy sauce
• 2 teaspoons palm sugar
• 1 teaspoon black peppercorns, slightly crushed
• 7 grams spring onions for garnish

1. Lightly dust tofu with cornstarch, shaking off excess.
2. Pan fry in vegetable oil, turning occasionally until golden brown on all sides. Drain on paper towels and set aside.
3. Heat vegetable oil in a pan.
4. Saute ginger, red pepper, and black peppercorns until aromatic.
5. Stir together water, cornstarch, sweet soy sauce, light soy sauce, and sugar in a bowl until free from lumps.
6. Pour mixture into the pan and simmer until thick.
7. Toss the fried tofu cubes into the sauce until evenly coated.
8. Top with chopped spring onions.
9. Tip: Tofu may also be baked instead of fried. Expel as much moisture out of tofu blocks by pressing then bake for 30 minutes at 350F, flipping halfway through the cooking time.

vegetable oil, vegetable oil, cornstarch, red pepper, ginger, water, milliliters, soy sauce, palm sugar, black peppercorns, spring onions

Taken from food52.com/recipes/74131-black-pepper-tofu (may not work)