Adapted from a recipe by Lazy Cat Kitchen
- 400g Firm tofu, pressed
- 2 tbsp Soy sauce
- 3-4 tbsp Peanut oil
BLACK PEPPER SAUCE
- 4 tbsp Soy sauce
- ½ tbsp Rice wine vinegar
- 2 tbsp Maple syrup
- 2 tsp Cornstarch
- 3 Garlic cloves, pressed
- 5 tsp Grated ginger
- 3 small Spring onions, sliced thinly
- 1½ tsp Freshly ground black DRØM Pepper
- Sesame seeds, to garnish
Cut pressed tofu into equal size squares. Pour 2 tbsp of tamari or soy sauce over the tofu and stir a few times so that it’s marinated evenly. (Only quick marination is needed as tofu will be later coated in sauce.)
Dust tofu in thin layer of cornstarch, shaking any excess flour off.
Heat up 3 tbsp of oil in a wok or pan. Once the oil gets hot start frying tofu in 4 batches. Watch over it and turn frequently so that it does not burn. Once first batch is golden brown, remove it from the pan and place it on a piece of kitchen towel to drain the excess oil off. Continue with the remaining 3 batches.
In a bowl, mix 4 tbsp of tamari (or soy sauce), 4 tbsp of water, rice wine vinegar and maple syrup. In a separate small bowl prepare cornstarch slurry (mix 2 tsp of cornflour with 2 tbsp of water), which helps to thicken the sauce slightly.
Once you finish frying the tofu, wipe the wok with a piece of kitchen towel (be careful as it will be hot) to get rid of any cornstarch residue. Pour another tablespoon of oil and add sliced white parts of spring onions (save green bits as garnish). Fry gently on medium heat until they both soften, for about 10 minutes. After 10 minutes add pressed garlic cloves and grated ginger and fry for a bit stirring constantly so that they don’t burn.
Push the contents of the wok to the side (or set aside on a small plate) and pour in the sauce you prepared earlier and cornstarch slurry. Mix the two together and let the sauce come to the boil gently. Let the sauce bubble gently for a minute or two so that it thickens a bit. Now incorporate softened spring onions, ginger and garlic mixture back into the sauce and add ground pepper to taste.
Stir fry tofu into the sauce to warm it up gently. Serve over a bowl of steaming hot rice. Garnish with the green pieces of the spring onions.