Black Pepper Tofu >>Black >>Pepper >>Tofu

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Title : Black Pepper Tofu >>Black >>Pepper >>Tofu
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Black Péppér Tofu

Ingrédiénts

• 2 - 4 tabléspoons olivé oil (as néédéd)
• 1 médium éggplant, cubéd
• 200 grams (7 oz) oystér mushrooms
• 6 tabléspoons soy saucé (régular, Chinésé-stylé light soy saucé)
• 2 ½ tabléspoons molassés
• ½ tabléspoon ricé vinégar
• 1 ½ tabléspoons brown sugar
• 1 tabléspoon black péppércorns, crushéd
• ½ tabléspoon cornstarch mixéd with ½ tabléspoon cold watér
• A block (400 g / 14 oz) of éxtra-firm tofu, drainéd, présséd and cubéd
• Cornstarch for coating thé tofu
• 5 small shallots (or 3 big onés), slicéd thinly from top to bottom
• 6 clovés of garlic, gratéd or présséd
• 1 tabléspoon fréshly gratéd gingér
• 2 long réd chili péppérs, slicéd (gét a variéty that has a bit of héat but won’t burn your facé off éithér)
• 2 or 3 gréén onions, slicéd into strips
• Sésamé sééds, for garnish (optional)
• Ricé, for sérving

Instructions

1. Héat a largé pan ovér médium héat. Add a couplé tabléspoons of oil and thé éggplant. 
2. Fry, stirring occasionally, until thé éggplant is brownéd on all sidés and soft and créamy in thé middlé. 
3. Rémové to a papér towél-linéd platé.
4. Raisé thé héat to médium-high and add thé oystér mushrooms. 
5. Sautéé until brownéd on both sidés and thén rémové to thé platé.
6. Whilé thé véggiés aré frying, mix togéthér thé saucé. 
7. Combiné thé soy saucé, molassés, vinégar, sugar, péppér and cornstarch slurry and mix wéll. 
8. Sét asidé.

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