Black Pepper Tofu Stir Fry: a mixed bag
Last night Lisa and I teamed up in the kitchen for another culinary adventure. This time out we worked on a brand new dish: Black Pepper Tofu Stir Fry (vegan). The results were good, but there were a couple of things we are going to change the next time we make it.
First, the good news: the sauce was bang-on! We wouldn’t change a thing. We used soy sauce, Sriracha, maple syrup, minced garlic, fresh ginger, black pepper, chopped scallions, rice wine vinegar and a little corn starch as a thickening agent. I might even prefer this new sauce over my usual go-to stir fry sauce (here’s that recipe).
After the tofu was pressed, we cut it into cubes, coated the cubes with soy sauce and then dredged the tofu in corn starch. We put the tofu cubes in the wok along with some peanut oil, and stir fried until they were golden brown.
We added a bunch of veggies as well: broccoli, mushrooms, bell peppers, water chestnuts, celery and sliced carrot.
Once everything was cooked, we pushed all the ingredients to the side of the wok and poured in the sauce ingredients along with the corn starch slurry. We brought the sauce to a quick boil, and once it was thickened to our preferred consistency, we combined everything until well-coated. We served it on a bed of rice and garnished with some sliced scallions.
I took a quick picture before we ate. Not a very good photo, but I was starving:
Unfortunately the tofu didn’t come out crispy, which is what we were going for. I think this was due a couple of technique errors. The tofu was probably still too moist, and should have been pressed for a longer period of time. Another possible mistake is that we may have used too much corn starch when we dredged the tofu.
Apart from the soft tofu, this dish came out fantastic! We’re not going to give up on the tofu, it’s just an ingredient we’re not used to working with. We’ll get it straight soon enough. 🙂