This weeknight-friendly tofu gets shatter-crisp edges, then gets tossed in a glossy soy, garlic, and ginger sauce punched up with a full tablespoon of our freshly cracked Tura Black Pepper. The basil adds a bright, peppery lift while sesame oil brings nutty depth. It’s a bold, 20-minute, plant-based dinner that’s simple enough for busy nights and special enough to crave.

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

To serve

  1. Cooked jasmine rice
  2. Lemon wedges
  3. 2 Tbsp thinly sliced green onions (scallions)

Servings: 2
Prep Time: 15–20 minutes
Total Time: 25–30 minutes

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!

 

Buy Ingredients

black pepper

Tura Black Pepper

3 reviews
Regular price
$10.00 USD
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