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1
Pat tofu dry with a paper towel.
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2
Cut it into bite-size pieces.
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3
Put the cornstarch on a plate, lightly coat tofu in cornstarch and tap it to remove the excess.
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4
Keep it aside.
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5
In a large skillet over medium-high heat, heat half of the oil.
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6
Once hot, layer cornstarch-coated tofu pieces into the skillet and let them get crispy on the bottom side.
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7
Flip after 7-10 minutes and repeat on all sides.
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8
When done, remove it from the skillet and set the cooked tofu on a plate lined with paper towel.
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9
Keep it aside.
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10
While tofu is cooking, take another pan and add rice.
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11
Cook rice according to package instructions.
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12
Once cooked, cover and keep aside.
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13
While the tofu and rice are getting ready, chop the vegetables, if you havent already.
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14
Once tofu is cooked and removed from the pan, use the same pan for making the sauce.
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15
Clean the pan using a paper towel then add the remaining half of the oil.
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16
Heat over medium heat.
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17
Once oil is hot, add onion, chilies, garlic and ginger and cook it on low for 10-12 minutes or until soft and shiny.
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18
Then add soy sauce, sugar and black pepper.
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19
Add the cooked tofu, stir to coat it with the vegetables and sauce and let it get warm.
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20
Taste and adjust seasonings if needed.
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21
Serve steamed rice with black pepper tofu on top, and garnish with the parsley.
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22
Do not forget a chilled beer!
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23
Adapted from PLENTY by Yotam Ottolenghi.
