Mushroom Free Black Pepper Tofu Stir-Fry with Snow Peas
Total time40 min
Prep time20 min
Cook time20 min
4.9(30)
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4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- Ā½ tsp kosher salt
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 Ā½ tsp freshly ground black pepper
- 1 tsp cornstarch
For the stir-fry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 4 scallions, white and green parts separated, cut into 1-inch pieces
- 1 tbsp neutral oil
For serving
- steamed white rice, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 5 minutes until most surface moisture is removed. Cut the tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, black pepper, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set aside.
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