* 1 pound extra firm tofu drained and pressed for 10 minutes * ½ teaspoon kosher salt plus more to taste * ¼ cup cornstarch * ¼ cup vegetable oil * 2 teaspoons whole peppercorns * 2 stalks celery sliced on a bias * 1 small onion roughly chopped * 10 cloves garlic minced * 1 tablespoon minced ginger * 1/3 cup low-sodium soy sauce * 1 teaspoon fresh cracked black pepper
###Instructions
1. Cut the tofu into 1-inch squares then place them into a large bowl. Season with salt and sprinkle the tofu pieces with the cornstarch. Toss gently to combine, ensuring each piece of tofu is thoroughly coated in cornstarch. 1. Heat the oil in large non-stick sauté pan over medium-high heat. Once the oil is hot, place the coated tofu pieces into the pan and cook all sides, tossing every so often, until golden and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the tofu to a paper-towel lined plate. Reduce the heat to medium – there should still be some oil leftover from frying the tofu. 1. In the same pan, toast the peppercorns, stirring often so they don’t burn, until fragrant, 1 to 2 minutes. Add the celery, garlic, and ginger, and continue to cook, stirring often, until the celery is slightly softened, and the onion becomes translucent, 3 to 5 minutes. Add the soy sauce, reserved tofu, and fresh ground pepper, and stir to combine. Cook another 2-3 minutes until thoroughly combined and the tofu is heated through and serve immediately.
3 Comments
###Ingredients
* 1 pound extra firm tofu drained and pressed for 10 minutes
* ½ teaspoon kosher salt plus more to taste
* ¼ cup cornstarch
* ¼ cup vegetable oil
* 2 teaspoons whole peppercorns
* 2 stalks celery sliced on a bias
* 1 small onion roughly chopped
* 10 cloves garlic minced
* 1 tablespoon minced ginger
* 1/3 cup low-sodium soy sauce
* 1 teaspoon fresh cracked black pepper
###Instructions
1. Cut the tofu into 1-inch squares then place them into a large bowl. Season with salt and sprinkle the tofu pieces with the cornstarch. Toss gently to combine, ensuring each piece of tofu is thoroughly coated in cornstarch.
1. Heat the oil in large non-stick sauté pan over medium-high heat. Once the oil is hot, place the coated tofu pieces into the pan and cook all sides, tossing every so often, until golden and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the tofu to a paper-towel lined plate. Reduce the heat to medium – there should still be some oil leftover from frying the tofu.
1. In the same pan, toast the peppercorns, stirring often so they don’t burn, until fragrant, 1 to 2 minutes. Add the celery, garlic, and ginger, and continue to cook, stirring often, until the celery is slightly softened, and the onion becomes translucent, 3 to 5 minutes. Add the soy sauce, reserved tofu, and fresh ground pepper, and stir to combine. Cook another 2-3 minutes until thoroughly combined and the tofu is heated through and serve immediately.
[Source](https://www.eatfigsnotpigs.com/black-pepper-tofu/)
Did you just fry tofu in cold oil?
Another day at r/tofugifrecipes
EDIT: Also, *whole* peppercorns? Is that a real thing? I’d hate to bite into that.