Sauce
  • Shallots, thinly sliced 2 large
  • Garlic, minced 6 cloves
  • Jalapenos, sliced 2
  • Fresh Ginger, grated 1 Tbsp
  • Soy Sauce 2 Tbsp
  • Oyster Sauce 2 Tbsp
  • Black Pepper 1 Tbsp
  • Light Brown Sugar 2 Tbsp
  • Rice Vinegar 1 Tbsp
  • Water ¼ Cup
  • Cornstarch 1 Tbsp
  • Scallions, cut into 1 inch strips 6
  1. Combine the light soy sauce, sweet soy sauce, oyster sauce, coarse ground pepper, brown sugar, vinegar, water, and cornstarch.
  2. Whisk until well mixed.
Tofu
  • Extra Firm Tofu 1 block
  • Cornstarch 1 Tbsp, heaping
  • Salt 1/2 tsp
  • Oil, divided 3 tbsp
  • Chili Powder or Cayenne 1/8 tsp
  1. Press excess moisture out of the tofu using either the tea towels and heavy weights of the tofu press.
  2. Cut the tofu into bite sized pieces. In a zip top bag, combine the cornstarch, salt, and chili powder.
  3. Zip and give the bag a shake. Add the tofu to the bag, zip, and continue to shake until the tofu is evenly coated with the cornstarch mixture.
Stir Fry
  1. In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat.
  2. Add the cubed tofu to the pan and let fry for 5-6 minutes, flipping the tofu as needed to ensure even browning on all sides.
  3. Remove the tofu to a plate, set aside. Add the remaining tablespoon of oil to the skillet, add the sliced shallots and sauté until the onions cook down, about 5 minutes. Add the minced garlic along with the chilis and sauté for another 3-4 minutes or until the onions and garlic are fragrant and soften. Add the ginger paste and continue to cook for 1 minutes before adding the tofu back to the pan. Drizzle with the prepared black pepper sauce and stir to combine. When the sauce thickens, remove from heat. Sprinkle the scallions on top and serve warm with white/brown rice, quinoa, over zoodles/swoodles, or on it’s own!
Main Menu