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Black Pepper Tofu with Zucchini

Black Pepper Tofu with Zucchini

Black Pepper Tofu with Zucchini | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

This quick and easy Black Pepper Tofu with Zucchini makes a satisfying lunch or dinner and will change the way you think about tofu! I used to think it was rubbery garbage until I learned how to cook it properly!

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 package firm tofu, patted dry and cut into 1" cubes
 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

1

Blot the tofu cubes with paper towels, pressing down lightly, until dry.

2

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.

3

Lightly dredge the tofu in cornstarch. (This step is optional but provides a nice crispy texture.)

4

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.

5

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.

6

Transfer the tofu to a paper towel-lined plate and wipe out the wok.

7

Add a teaspoon or two of sesame oil to the pan and add the shallot, garlic, and zucchini.

8

Stir continuously until the zucchini begins to soften and the shallots become golden, about 3-4 minutes.

9

Add the prepared black pepper sauce to the pan and simmer for 2-3 minutes.

10

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.

11

Serve with brown rice, if desired. Enjoy!

Ingredients

 1 package firm tofu, patted dry and cut into 1" cubes
 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

Directions

1

Blot the tofu cubes with paper towels, pressing down lightly, until dry.

2

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.

3

Lightly dredge the tofu in cornstarch. (This step is optional but provides a nice crispy texture.)

4

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.

5

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.

6

Transfer the tofu to a paper towel-lined plate and wipe out the wok.

7

Add a teaspoon or two of sesame oil to the pan and add the shallot, garlic, and zucchini.

8

Stir continuously until the zucchini begins to soften and the shallots become golden, about 3-4 minutes.

9

Add the prepared black pepper sauce to the pan and simmer for 2-3 minutes.

10

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.

11

Serve with brown rice, if desired. Enjoy!

Black Pepper Tofu with Zucchini

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