I am far too lazy (this is camping cooking, remember?) to grind 4 teaspoons of fresh black pepper, so usually use purchased ground black pepper in this recipe, and I do use four teaspoons. If you opt to grind the black pepper fresh, maybe start with two or three teaspoons, and add more if your family likes more heat. With just a few minutes of early prep, this recipe comes together quickly.
- 14-to-16 ounce brick extra firm tofu
- 4 Tablespoons water
- 1 Tablespoon cornstarch
- 4 Tablespoons soy sauce
- 1 Tablespoon dry sherry or rice wine (or water)
- 1 Tablespoon freshly grated ginger root
- 2-to-4 teaspoons ground black pepper
- 1 Tablespoon rice vinegar
- 1 teaspoon sugar
- One red bell pepper, very thinly sliced
- 3 Tablespoons vegetable, canola or peanut oil
- Optional garnish: slivered green onion
SPECIAL EQUIPMENT: Zip-lock plastic bag
Cut tofu into bite-size cubes and place in plastic bag. Use a small bowl to mix the water, cornstarch, soy sauce, sherry, ginger root, black pepper, rice vinegar and sugar. Mix well and pour over tofu in bag. Gently shake bag so the tofu is completely covered. Seal bag and let tofu marinate, refrigerated, for a few hours, or up to 24 hours.
Drained marinated tofu
To cook: drain tofu through a strainer set over a bowl – RETAIN THE MARINADE. Let tofu rest in the strainer. Heat wok or large skillet over a high heat and coat the bottom with oil. Add the slivered red pepper and stir for one minute. Add the strained tofu and stir-fry/saute for 5-10 minutes, or until the tofu cubes begin to brown. Toss frequently. Give the reserved marinade a quick stir and carefully pour the reserved marinade over the tofu. Stir to coat. Reduce the heat to medium and let the sauce thicken for about one minute, while continuing to stir. Transfer to a plate and serve. Garnish with slivered green onions, if desired.
Serves 4 as a main course, with steamed rice.
Slivered red pepper
Black Pepper Tofu