Chestnut Free Black Pepper Tofu Fried Rice with Snow Peas
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 6 oz snow peas, strings removed
- 3 scallions, thinly sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 large eggs, lightly beaten
- ¼ tsp salt, or to taste
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 ½ tsp freshly cracked black pepper, plus more to taste
- 1 tsp cornstarch
For serving
- 2 tsp sesame seeds (optional)
- 1 tsp chili flakes (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, black pepper, and cornstarch until the cornstarch is fully dissolved. Set aside.
- 2
Pat the pressed tofu cubes dry with paper towels. Heat 2 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.
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