Black pepper tofu rice
Ingredients
- 1 large block tofu
- 2 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 2 tsp cornstarch
- 2 tsp sesame oil
- ½ tsp sugar
- White pepper
- Salt
- 4 garlic cloves, minced
- 3 shallots, diced
- 1 red onion, diced
- 2 tbsp plain flour + 2 tbsp oil
- 1 tbsp tomato paste
- 1 tbsp light soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tsp ground black peppercorns
- 2 cups chicken stock
- 1 onion, roughly chopped
- 1 bell pepper, diced
- Rice
Steps
- Drain and press the tofu. Mix ingredients from soy sauce to salt and marinate tofu in it for at least 30 minutes.
- Heat pan over medium heat. Add neutral oil and once hot add the tofu in a single layer.
- Cook until bottom is golden brown then flip and cook until both sides are golden brown. Set aside.
- In the same pan cook bell pepper until starting to soften then add onion and cook until softened. Set aside.
- In a saucepan sauté garlic and shallots until softened. Add onion and cook until translucent. Stir in black pepper.
- Add a bit more oil, then add plain flour and whisk everything until it forms a roux. Stir in tomato paste and cook briefly.
- Add stock, soy sauces, sugar and worcestershire sauce. Cook whilst stirring until sauce thickens.
- Serve tofu, vegetables and sauce over rice. Garnish with an extra sprinkle of black pepper.