https://notes.improvisedscience.org/tags/black-pepper/Recent content in Black Pepper on notes.improvisedscience.org.Hugoen-usMon, 01 Jun 2026 21:15:00 -0400https://notes.improvisedscience.org/michael/black-pepper-tofu/Mon, 01 Jun 2026 21:15:00 -0400https://notes.improvisedscience.org/michael/black-pepper-tofu/<h2 id="ingredients">Ingredients</h2> <h3 id="for-the-rice">For the Rice</h3> <ul> <li>120ml (½ cup) jasmine rice</li> <li>120ml (½ cup) water</li> </ul> <h3 id="for-the-black-pepper-sauce">For the Black Pepper Sauce</h3> <ul> <li>1 tsp black peppercorns</li> <li>2 tsp soy sauce</li> <li>1 tsp dark soy sauce</li> <li>1 tsp plant-based oyster sauce</li> <li>½ tsp black vinegar</li> <li>Splash of toasted sesame oil</li> <li>½ tsp potato starch</li> <li>2 tbsp water</li> <li>1 tsp grated garlic</li> <li>1 tsp grated ginger</li> </ul> <h3 id="for-the-stir-fry">For the Stir-Fry</h3> <ul> <li>1 onion, cut into bite-sized pieces</li> <li>½ green bell pepper, cut into bite-sized pieces</li> <li>½ red bell pepper, cut into bite-sized pieces</li> <li>175g (6oz) extra-firm tofu, patted dry and cut into bite-sized cubes</li> <li>2 tsp avocado oil, divided</li> </ul> <h2 id="instructions">Instructions</h2> <h3 id="cook-the-rice">Cook the Rice</h3> <ol> <li>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.</li> <li>Turn off the heat and let the rice steam, still covered, for another 10 minutes.</li> </ol> <h3 id="make-the-sauce">Make the Sauce</h3> <ol start="3"> <li>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.</li> <li>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.</li> </ol> <h3 id="stir-fry">Stir-Fry</h3> <ol start="5"> <li>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.</li> <li>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.</li> <li>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.</li> </ol> <p><em>Source: Wil Yeung, Yeung Man Cooking</em></p>