|YIELDS: 2 Servings||PREP TIME: 15 mins||COOK TIME: 15 mins||TOTAL TIME: 30 mins|
Cornstarch for dredging (optional)
2 tbsp sesame oil
1 pinch salt
1 tsp freshly cracked black pepper
1 large shallot, thinly sliced
4 cloves garlic, roughly chopped
3 small-medium zucchini, thinly sliced
Black Pepper Sauce
2 tbsp soy sauce
2 tbsp Chinese cooking wine, white wine, or rice wine
2 tbsp water
1 tsp honey
½ tsp freshly cracked black pepper
1 tsp chili paste (optional)
Brown rice for serving, if desired
Cast iron skillet
- Blot the tofu cubes with paper towels, pressing down lightly, until dry.
- In a small saucepan over medium heat, whisk together all ingredients for the black pepper sauce until the honey has dissolved. Remove from heat and set aside.
- Lightly dredge the tofu in cornstarch. (This step is optional but provides a nice crispy texture.)
- Heat the sesame oil in a wok or large cast iron skillet over medium-high heat. Add the salt and black pepper to the oil and swirl until fragrant, about 1 minute.
- Add the tofu to the oil and sear on all sides until golden and crispy. This should take about 5-6 minutes and you may need to lower the heat a bit.
- Transfer the tofu to a paper towel-lined plate and wipe out the wok.
- Add a teaspoon or two of sesame oil to the pan and add the shallot, garlic, and zucchini.
- Stir continuously until the zucchini begins to soften and the shallots become golden, about 3-4 minutes.
- Add the prepared black pepper sauce to the pan and simmer for 2-3 minutes.
- At the very end, add the tofu to the pan and toss to coat. (Cook only for 5-10 seconds so it does not become soggy.) Divide between two bowls.
- Serve with brown rice, if desired. Enjoy!