Black Pepper Tofu

Ingredients

For the Rice

• 120ml (½ cup) jasmine rice
• 120ml (½ cup) water

For the Black Pepper Sauce

• 1 tsp black peppercorns
• 2 tsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp plant-based oyster sauce
• ½ tsp black vinegar
• Splash of toasted sesame oil
• ½ tsp potato starch
• 2 tbsp water
• 1 tsp grated garlic
• 1 tsp grated ginger

For the Stir-Fry

• 1 onion, cut into bite-sized pieces
• ½ green bell pepper, cut into bite-sized pieces
• ½ red bell pepper, cut into bite-sized pieces
• 175g (6oz) extra-firm tofu, patted dry and cut into bite-sized cubes
• 2 tsp avocado oil, divided

Instructions

Cook the Rice

1. Add the jasmine rice to a small saucepan. Rinse and drain 2–3 times to wash off the excess starch. Add the water and heat over medium-high. When the water begins to bubble, give the rice a stir, then turn the heat down to medium-low. Cover and cook for 15 minutes.
2. Turn off the heat and let the rice steam, still covered, for another 10 minutes.

Make the Sauce

3. Heat a nonstick pan over medium heat. Add the black peppercorns and toast for 1–2 minutes, then coarsely crush them in a mortar and pestle.
4. Transfer the crushed pepper to a mixing bowl and whisk together with the soy sauce, dark soy sauce, plant-based oyster sauce, black vinegar, toasted sesame oil, potato starch, water, grated garlic, and grated ginger.

Stir-Fry

5. Return the nonstick pan to medium heat and add 1 tsp avocado oil. Add the tofu cubes and sear for a few minutes. Toss and sear for a couple of minutes more, then set the tofu aside.
6. Add the remaining 1 tsp avocado oil to the pan, followed by the bell peppers and onion. Sear for a few minutes, then toss and sauté for a few minutes more.
7. Return the tofu to the pan along with the black pepper sauce. Stir and cook for about a minute, until the sauce thickens and coats everything. Serve over the steamed rice.

Source: Wil Yeung, Yeung Man Cooking