May 25, 2013

Black Pepper Tofu

From Shelley Dewees and her blog 

In a large frying pan, heat up a substantial amount of oil (we're frying here) over a medium-high flame. Cut your dry tofu into cubes, toss them in some cornstarch, shake off the excess, then gently place them in the hot oil. Try your best to keep the cubes separated, but it'll be tricky if your pan is small. Work in batches if you need to. Fry, fry, fry, turning the cubes around as you go, until they're golden and crispy. When the tofu cubes are done, dump them out onto some paper towels to drain a bit while you cook up the sauce. 

Return your hot pan to the flame and add a dash or two of oil if it's gone dry. Time for a sautee party. Add:

1 onion, finely diced

4-6 cloves garlic, minced 
3 tbs fresh ginger, minced (2 thumb-sized buds)
4 mild (or hot!) chiles, minced

Cook over medium heat for 5-6 minutes. When the veggies are browned and soft, add:

2/3 cup tamari soy sauce

4 tbs coarse black pepper
2 tbs water
2 tbs agave or maple syrup

Simmer for 5 minutes to reduce, then add the tofu back into the pan and toss it around in this newly-made heavenly glaze. Cook for 1 more minute until the liquid is almost gone. Donesies! 

This tofu is packing some intense flavor and a good dose of spice, so serve it over something mild and calming. Brown rice, noodles, or greens would all be awesome.
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