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Black Pepper Tofu

Black Pepper Tofu

Image credit to: Boston Organics


  • One block firm tofu (16 oz)
  • vegetable oil for frying
  • cornstarch to dust the tofu
  • 5 Tbsp butter
  • 12 small shallots, thinly sliced
  • 8 fresh red chiles (fairly mild ones), thinly sliced
  • 12 garlic cloves, crushed
  • 3 Tbsp chopped fresh ginger
  • 3 Tbsp sweet soy sauce
  • 3 Tbsp light soy sauce
  • 4 tsp dark soy sauce
  • 2 Tbsp sugar
  • 4 Tbsp coarsely crushed black peppercorns (mortar & pestle or a spice grinder)
  • 16 small green onions (scallions), cut into 1 1/4-inch segments


Pour enough oil into large frying pan or wok to come 1/4 inch up the sides and heat. Cut tofu into large cubes, about 1 x 1 inch. Toss in cornstarch and shake off excess, add to hot oil. (Fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning around as you go, until they are golden all over and have a thin crust. Once cooked, transfer to paper towels.Remove oil and any sediment from pan, add butter and melt. Add shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add soy sauces and sugar and stir, then add crushed black pepper.Add tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.

Tested and Approved by Boston Organics (Eric Ballhausen)

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