Crispy tofu makes it easy to mop up all the spicy black pepper. Serve this stir-fry on a bed of rice or noodles for an easy main course meal. Slideshow:  More Stir-Fry Recipes 

Kristen Stevens
May 2014

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© Kristen Stevens

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the tofu on a large plate with a small lip to catch water. Put a small plate on top of the tofu and something heavy (like a can of beans) on top of the plate. After 15 minutes discard the water that has drained from the tofu and cut it into 2-inch cubes.

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  • Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and give the pan a shake so it doesn’t stick. Cook for 5-7 minutes, or until the tofu is crispy and brown. Turn each piece over and continue cooking until lightly browned, about 5 more minutes. Add more oil if needed. Remove the tofu from the pan.

  • In the same pan add the remaining 2 tablespoons of oil. Add the ginger and cook for 1 minute. Add the garlic and continue to cook for 30 more seconds. Stir in the crispy tofu, scallions, black pepper and soy sauce. Taste for seasoning and add salt if needed.

  • Serve immediately over rice or noodles.