Black pepper tofu
395 cals, 20p, 26c, 23f (per meal)
3 tbsp (45mL)
3 pepper(s) (18g)
1/2 shallot (57g)
2 inch (2.5cm) cube (10g)
3 clove(s) (9g)
2 tbsp (30mL)
4 tbsp (32g)
14 oz (397g)
1
Place cubed tofu and cornstarch in a bowl. Toss to coat.
2
Heat half of the oil in a large skillet over medium-high heat. Add tofu and fry 5-8 minutes til golden. Transfer tofu to a towel-lined bowl, sprinkle with salt, and set aside.
3
Add remaining half of the oil to the skillet and add garlic, ginger, shallot, and serrano pepper (modulate the heat including or excluding the seeds), and some salt and fresh cracked pepper. Cook for 2 minutes until soft and fragrant.
4
Add soy sauce and let simmer for 1-2 minutes until slightly reduced. Return tofu to the skillet and stir until heated through, about 2 minutes. Serve.