Black Pepper Tofu

Ingredients

• 1 block (14 – 16 oz.) organic tofu (super firm, extra firm or firm), cubed

• 1 tablespoon toasted sesame oil (sesame or grapeseed)

• 1/4 cup tamari, soy sauce or coconut amino’s

• 1/4 cup water or veggie broth

• 3 tablespoons pure maple syrup

• 2 teaspoons cornstarch (tapioca or arrowroot flour is fine too)

• 1 – 2 tablespoons fresh cracked pepper

• 3 – 4 cloves garlic, minced or 1 teaspoon garlic powder

• 1 1/2 inch knob ginger, minced

• 1 bunch scallions, cut into 1 inch pieces

• 1 – 2 chili’s peppers, sliced and seeds removed or 1 teaspoon red pepper flakes

• 1 bunch cilantro, roughly chopped, to serve

Preparation

1. Prep tofu you’ll want to drain and press your tofu to remove excess water. Simply cut tofu into slabs and place between paper towels or a clean dish cloth. With wrapped tofu laying on a flat surface, place a heavy object on top for about 15 minutes or so.

2. Stir-fry sauce: In a small bowl, combine the tamari, water, sweetener and flour. This will be your slurry, ensuring your tofu will be coated nicely.

3. Heat oil in a large wok or skillet over medium high. Add tofu and cook, stirring occasionally for about 10 minutes, or until golden on all sides. It doesn’t have to be perfect.

4. Add in your slurry mixture, ground pepper, garlic and ginger. It will sizzle at first when adding the liquids. Stir fry another 3 minutes or so, add in hot peppers and scallions. Liquids should start to thicken a bit, cook another 5 minutes or until the scallions are just softened.

Keywords: Main Asian Tofu