Black Pepper Soy Glazed Tofu With Garlic Rice Veggies Food

MAGIC GARLIC TOFU

Steps:

• Prepare your baked tofu according to recipe instructions.
• Meanwhile, as your baked tofu (above) is draining and later baking, prep all of your ingredients for the black pepper sauce. In a small bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch and ground ginger until combined. Set aside.
• In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
• Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
• Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.
• Serve warm, garnished with lots of toppings as desired.

BLACK PEPPER & SOY-GLAZED TOFU WITH GARLIC RICE & VEGGIES

Steps:

• Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice the red onion. Trim and halve the broccolini. Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger. Thinly slice the long green chilli (if using). Thinly slice the spring onion. Cut the firm tofu (see ingredients) into 1cm cubes. Crush the black peppercorns in a pestle and mortar or in their sachet using a rolling pin.
• Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Toss the tofu in the plain flour, then shake off any excess flour and add to the pan. Cook the tofu, tossing, until golden, 4-5 minutes. Transfer to a plate lined with paper towel.
• Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and onion and cook, tossing, until tender, 4-5 minutes. Add the ginger, chilli (if using), remaining garlic and the crushed peppercorns and cook until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and stir to combine.
• Return the tofu to the frying pan along with the spring onion and stir to coat in the sauce. Remove the pan from the heat. Roughly chop the coriander.
• Divide the garlic rice between bowls and top with the black pepper and soy-glazed tofu and veggies. Garnish with the coriander.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

BLACK PEPPER TOFU

Steps:

• Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
• Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
• Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.

CRISPY TOFU WITH MAPLE-SOY GLAZE

Steps:

• Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
• Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
• Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn't splash. Cook, undisturbed, until very crisp and dark brown underneath, 3-4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
• Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.

GARLIC PEPPER TOFU

Steps:

• To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
• Place the tofu triangles in a flat dish and cover with the marinade.
• Leave for at least 30 minutes.
• Heat the oil and fry the marinated tofu until golden brown on both sides.
• Remove from the pan and drain on kitchen paper.
• Tip out any excess oil remaining in the pan, then place the vegetable stock, soy, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the tofu to the pan to heat through.
• Remove the pan from the heat and stir in the black pepper and sesame oil.
• Transfer to a serving dish and garnish with cucumber and spring onions.