Spicy Thai Black Pepper And Garlic Tofu Recipe

I absolutely love this recipe because it’s a perfect blend of spicy, savory, and aromatic flavors that make my taste buds dance with joy. Plus, the crispy tofu paired with the zesty garlic and pepper sauce feels like a delightful homage to my passion for quick and delicious plant-based meals.

My Spicy Thai Black Pepper and Garlic Tofu transcends aromatics and is a tantalizing taste experience. With the use of garlic, black pepper, and Thai chili sauce, I have built a flavor base around the tofu that is assertively spicy and makes it hard to stop at just one serving.

Adding to the dish’s overall flavor profile are soy sauce and fresh cilantro, bringing it all together. Serve with jasmine rice, as I do, and you have a complete meal.

Ingredients

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Ingredient Quantities

• 14 oz (400 g) firm tofu, pressed and cubed
• 1 tablespoon vegetable oil
• 6 cloves garlic, minced
• 1 tablespoon black pepper, coarsely ground
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegetarian oyster sauce)
• 1 tablespoon Thai chili paste
• 1 tablespoon sugar
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 green onions, chopped
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Begin by removing any excess moisture from the tofu. This is done by pressing the tofu. Once your tofu is moist-free and no longer dripping with water, cut it into bite-sized cubes.

2. In a large skillet or wok, over medium-high heat, pour in the vegetable oil. When the oil is hot, carefully add the tofu cubes. Let them fry for a few moments before moving them in the pan so that they can crisp up on the edges and develop a lovely golden color. Fry for about 10 minutes, until the tofu is well-browned and crisp on all sides. Remove from the skillet and set aside.

3. Add the minced garlic to the skillet, and rapidly sauté it until it is fragrant, which should take about 30 seconds.

4. The sliced onion and bell pepper are added to the skillet. They are stir-fried for 2-3 minutes until they begin to soften.

5. Scatter the vegetables with coarsely ground black pepper and continue to stir-fry for another minute.

6. Put the tofu back in the skillet and thoroughly combine it with the vegetables.

7. Combine the soy sauce, oyster sauce, Thai chili paste, and sugar in a bowl. Whisk until the ingredients are well-blended. Add the tofu and vegetables, and toss everything to coat it all with the sauce.

8. Add half of the minced green sections of the green onions to the skillet and mix thoroughly. Continue cooking for another 1-2 minutes.

9. Move the zesty black pepper and garlic tofu to a plate fit for serving.

10. Top with the leftover green onions and fresh cilantro. Serve steaming with jasmine rice.

Equipment Needed

1. Tofu press or heavy object for pressing tofu
2. Large skillet or wok
3. Knife
4. Cutting board
5. Mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Plate for serving

FAQ

• Q: Can I use silken tofu instead of firm tofu?A: Recommending it isn’t done, but can it be done? What can I say to give it an air of possibility
  without making it appear too doomed or too naive?
  It’s not recommended because silken tofu is too soft and may not hold its shape during cooking.
• Q: Is there a substitute for oyster sauce to keep the recipe vegetarian?Yes, use vegetarian oyster sauce or mushroom sauce as a substitute.
• Q: How spicy is this dish?A: You can control the spiciness by varying the amount of Thai chili paste. More makes it hotter; less, and you’ve got a milder dish.
• Q: Can I add other vegetables to the dish?Sure! Incorporating broccoli, carrots, or snow peas would be excellent.
• Q: How do I press tofu?The tofu block should be cleaned and then wrapped in a towel. Next, a weight should be placed on top of the bound tofu to allow any excess liquid to drain from the tofu for 20 minutes.
• Q: Can this dish be made oil-free?A: Indeed, you are able to do the sautéing in a small amount of vegetable broth or water, rather than oil, if you prefer.

Substitutions and Variations

Tempeh or seitan can be used as substitutes for firm tofu when a different texture is desired.
You can substitute sesame oil for vegetable oil. The flavor will be nuttier.
White pepper: Use black pepper for a more intense heat.
Soy sauce: For a gluten-free option, use tamari or coconut aminos.
Oyster sauce: For a vegetarian option, you can use hoisin sauce or mushroom stir-fry sauce. These alternatives also work in non-vegetarian dishes.
Sriracha or another hot sauce can be used for a different kind of heat in Thai chili paste.

Pro Tips

1. Pressing Tofu Effectively For better texture, wrap the tofu in a clean kitchen towel or paper towels, place a heavy object like a cast iron skillet or cans on top, and let it press for at least 15-30 minutes. This will remove more moisture, allowing the tofu to become crispier when cooked.

2. Perfecting the Stir-Fry Make sure all your ingredients are prepped and ready before you start cooking. Stir-frying is a quick process, and you want to be able to add ingredients into the pan without delay to ensure even cooking.

3. Heat Management Use medium-high to high heat for the stir-fry to achieve the best texture for both tofu and vegetables. Avoid overcrowding the pan, as this can lead to steaming rather than frying, resulting in less crispness.

4. Enhancing Flavor Balance Adjust the amount of sugar or Thai chili paste to balance sweetness and heat according to your taste preference. Taste the sauce before adding it to the stir-fry to make sure it matches your flavor profile.

5. Serving Suggestions For added texture and color, include additional garnishes like toasted sesame seeds or crushed peanuts. Consider serving with lime wedges on the side for a fresh citrus kick that complements the dish’s flavors.