Name: Pan-Seared Tofu with Black Pepper Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 100 g tofu; 1 tbsp soy sauce; 0.5 tbsp cornflour; 1.5 tbsp cooking oil; 2 item spring onion; 0.5 item chilli pepper; 2.5 tsp ginger; 2 clove garlic; 1.5 tsp cornstarch; 0.5 tsp black pepper; 1 tbsp brown sugar; 2.5 tsp rice wine vinegar

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Pan-Seared Tofu with Black Pepper Sauce

Pan-Seared Tofu with Black Pepper Sauce

A quick and flavorful tofu dish with a rich black pepper sauce.

Source

Ingredients:

100
g
tofu
1
tbsp
soy sauce
0.5
tbsp
cornflour
1.5
tbsp
cooking oil
2
item
spring onion
0.5
item
chilli pepper
2.5
tsp
ginger
2
clove
garlic
1.5
tsp
cornstarch
0.5
tsp
black pepper
1
tbsp
brown sugar
2.5
tsp
rice wine vinegar

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Instructions:

Press the tofu to remove excess water. Cut into 2cm cubes.
In a bowl, toss the tofu with 2 tbsp soy sauce and 1 tbsp cornflour.
Heat 3 tbsp cooking oil in a large pan over medium-high heat.
Add the tofu and fry until golden brown and crispy, about 8-10 minutes. Remove from the pan and set aside.
In the same pan, add the sliced white parts of the spring onions and chilli pepper. Stir fry until softened.
Add the minced ginger and garlic. Cook for 1 minute more.
In a small bowl, whisk together the remaining 2 tbsp soy sauce, rice wine vinegar, brown sugar, and 3 tsp of cornstarch with 2 tbsp water until smooth.
Pour the sauce into the pan and bring to a simmer, whisking constantly until thickened, about 2-3 minutes.
Stir in the black pepper. Taste and adjust seasoning if needed.
Return the cooked tofu to the pan, coat in the sauce and serve immediately.

Nutrition	Per Serving 225 g	Per 100g
Energy	420.1 kcal	187 kcal
Protein	9.9 g	4.4 g
Fibre	2.5 g	1.1 g
Salt	0.7 g	0.3 g
Sugar	16 g	7.1 g
Carbohydrates	36.7 g	16.3 g
Fat	26.6 g	11.8 g

Environmental	Per Serving 225 g	Per 100g
CO2	2.1 kg	0.9 kg
Water	2.2 l	1.0 l

100
g
tofu
1
tbsp
soy sauce
0.5
tbsp
cornflour
1.5
tbsp
cooking oil
2
item
spring onion
0.5
item
chilli pepper
2.5
tsp
ginger
2
clove
garlic
1.5
tsp
cornstarch
0.5
tsp
black pepper
1
tbsp
brown sugar
2.5
tsp
rice wine vinegar

Press the tofu to remove excess water. Cut into 2cm cubes.

In a bowl, toss the tofu with 2 tbsp soy sauce and 1 tbsp cornflour.

Heat 3 tbsp cooking oil in a large pan over medium-high heat.

Add the tofu and fry until golden brown and crispy, about 8-10 minutes. Remove from the pan and set aside.

In the same pan, add the sliced white parts of the spring onions and chilli pepper. Stir fry until softened.

Add the minced ginger and garlic. Cook for 1 minute more.

In a small bowl, whisk together the remaining 2 tbsp soy sauce, rice wine vinegar, brown sugar, and 3 tsp of cornstarch with 2 tbsp water until smooth.

Pour the sauce into the pan and bring to a simmer, whisking constantly until thickened, about 2-3 minutes.

Stir in the black pepper. Taste and adjust seasoning if needed.

Return the cooked tofu to the pan, coat in the sauce and serve immediately.