Crispy Black Pepper Tofu with Basil & Garlic

Serves 2
Prep Time

15-20 mins
Total Time

25-30 mins
Difficulty Beginner
Recipe by Aishwarya Subramanian Pastry Chef, Product Head

Aishwarya Subramanian is a designer and pastry chef bringing her creations to life at The Recipe Lab.

Crispy Black Pepper Tofu with Basil & Garlic

About This Dish

Crispy tofu tossed in a soy-garlic-ginger sauce with Tura black pepper and fresh basil—fast, spicy, and totally plant-based. Serve over jasmine rice.



Ingredients

  1. 1(14-oz) block firm tofu, drained
  2. 2 Tbsp cornstarch
  3. 4 Tbsp sesame oil, divided
  4. ¼ cup soy sauce
  5. 1 Tbsp granulated sugar
  6. 1 Tbsp freshly cracked Tura black pepper
  7. ½ tsp freshly grated ginger
  8. 10 garlic cloves, finely chopped
  9. 1 medium red onion, thinly sliced
  10. 2 fresh red chiles (Fresno or Thai), thinly
    sliced
  11. Handful of fresh basil leaves

This recipe features

Tura Black Pepper Tura Black Pepper

Tura Black Pepper

Spices

$10.00

Instructions


1.    Press excess moisture from the tofu with paper towels or a clean kitchen towel. Cut into 1-inch cubes and place in a bowl; toss with cornstarch to coat.

2.     Heat 3 Tbsp oil in a large skillet over medium-high. Add tofu in a single layer and cook 7–8 minutes, turning to brown all sides, until crisp. Transfer tofu to a plate; reduce heat to medium.

3.     In a small bowl or measuring cup, whisk together the soy sauce, sugar, black pepper, and ginger; set aside.

4.     Add the remaining 1 Tbsp oil to the skillet. Add garlic, onion, and chiles; cook, stirring often, about 2 minutes until fragrant.

5.     Return tofu to the pan. Pour in the black pepper sauce and add the basil; toss and cook 1–2 minutes until the sauce thickens and coats the tofu.

6.     Serve over jasmine rice and garnish with green onions and lemon wedges. Enjoy!