Spicy Black Pepper Tofu

Ingredients

• 14 oz (1 block), drained and cubed Extra-firm tofu
• 2 tbsp Cornstarch
• 2 tbsp Light oil (canola or vegetable)
• 3 medium, thinly sliced Shallots
• 4 whole, chopped (whites and greens separated) Green onions
• 1 thinly sliced (adjust to taste) Red chilies (Thai or Fresno)
• 4 cloves, minced Garlic
• 1 tbsp minced Fresh ginger
• 1.5 tbsp Soy sauce
• 1 tbsp (or 1/2 tbsp soy sauce + 1/2 tsp molasses) Dark soy sauce
• 1 tbsp Agave or maple syrup
• 1 tsp (coarse grind) Freshly cracked black pepper
• 1 tbsp Lime juice
• 2 cups cooked (for serving) Steamed rice or noodles

Instructions

1. Pat the tofu cubes dry with a paper towel. Toss with cornstarch until evenly coated.
2. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium heat. Add the tofu and cook 8-10 minutes, turning occasionally, until golden and crispy on most sides. Remove from pan and set aside. *(10 min)*
3. Add remaining oil to the pan. Add shallots, white parts of green onions, red chilies, garlic, and ginger. Sauté about 5 minutes, stirring frequently, until softened and golden. *(5 min)*
4. Stir in soy sauce, dark soy sauce, agave, and cracked black pepper. Return the crispy tofu to the pan.
5. Add the green parts of the green onions and lime juice. Toss everything together to coat in the sticky glaze.
6. Serve hot over steamed rice or noodles with sautéed greens or steamed broccoli on the side.