Adapted from Black Pepper Tofu and Asparagus and Black Pepper Tofu.
Serves: 3
| Amount | Ingredient |
|---|---|
| 16 oz | firm or extra-firm tofu, drained |
| 2 Tbsp | extra-virgin olive oil |
| 1 Tbsp | cornstarch |
| 1/4 tsp | kosher salt |
| 3/4 Tbsp | coarsly ground black peppercorns |
| 3 / 18 g | garlic cloves, pressed |
| 45 g | fresh ginger, peeled & finely grated |
| 1 lb | vegetables, trimmed, cut into 1½” pieces |
| 1/3 cup | soy sauce |
| 1 Tbsp | sugar |
| 1 tsp | unseasoned rice vinegar |
| rice for serving |
For vegetables: