Better Than Takeaway Black Pepper Tofu

1 block firm tofu, patted dry and cubed
1 thumb-sized piece ginger, roughly chopped
3 garlic cloves, roughly chopped
2 spring onions, roughly chopped
1/2 red onion, cubed
1/4 red pepper, cubed
1/4 green pepper, cubed
3-4 tablespoons vegetable oil
1-2 tablespoons vegetable stock

The Marinade
1 1/2 tablespoons vegetarian stir fry sauce (mushroom oyster-style sauce)
Drizzle sesame oil
1/2 teaspoon black pepper
3-4 heaped tablespoons cornflour

The Sauce
1/2 tablespoon vegetarian stir fry sauce
1 tablespoon light soy sauce
Splash Shaoxing rice wine
Drizzle dark soy sauce
1/2 teaspoon sugar
1/2 teaspoon black pepper

PREPARATION

1. In a bowl, gently fold the tofu cubes with the vegetarian stir fry sauce, sesame oil and black pepper. Add the cornflour and coat evenly so each cube has a visible marinade layer and a light flour coating.

COOKING

1. Heat enough oil in a wok to shallow fry. Carefully add the tofu and fry, turning gently every 1-2 minutes, until golden and crispy. Remove using a spider or sieve and drain.
2. Leave a small amount of oil in the wok. Add ginger, garlic and spring onion first, stir frying briefly to release aroma.
3. Add the red onion and peppers. Stir fry on high heat until lightly blistered but still vibrant.
4. Return the crispy tofu to the wok. Once the wok is smoking hot, pour in the sauce and toss quickly so the cornflour coating absorbs it.
5. Add a splash of vegetable stock around the edge of the wok and allow it to bubble vigorously. Toss until the tofu softens slightly at the edges but keeps its shape.
6. Finish with an extra pinch of black pepper and a small drizzle of dark soy if you want a deeper colour. Serve immediately.

School of Wok Tips

• Pat the tofu dry but do not press it — texture matters.
• Layer black pepper at multiple stages for deeper flavour.
• Fry the tofu until golden before adding sauce to protect the cubes.
• Always pour liquid around the edge of a smoking wok for maximum flavour.

FAQs

Why not press the tofu?
Pressing removes moisture, but firm tofu already has the right texture. Patting dry is enough.

Can I air fry the tofu instead?
Yes. Air fry until golden and crisp before tossing in the sauce.

How do I stop tofu breaking apart?
Handle gently, coat well in cornflour and avoid over-stirring once it goes back into the wok.