I can’t wait for you to try this method for the crispiest tofu, perfect for soaking up the delicious maple black pepper sauce. Vegan.
- 350 g firm tofu, patted dry
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- Lots of freshly-cracked black pepper (approx. 1-2 tsp.)
- 1 tbsp + 1–2 tsp Avocado oil, split for separate steps
- 4 cups snap peas or snow peas, ends trimmed
- 3 large cloves garlic, minced
- 2 tbsp ginger, minced (approx 2 thumb-sized chunks)
- 1 serrano chili, minced and with half of the seeds removed (keep them all if you like it really spicy)
- 3 small green onions, thinly sliced
Maple Soy Sauce
- 4 tbsp Soy sauce
- 1/4 cup water
- ½ tbsp rice wine vinegar
- 2 tbsp / 30 ml maple syrup or dark brown sugar
- 2 level tsp cornstarch + 2 tbsp warm water
- Cut tofu into bite-sized cubes. Pour 2 Tbsp of soy sauce over the tofu, stirring to coat pieces evenly.
- Add cornstarch to a large Ziplock bag and spoon the piece of marinated tofu into the bag. Shake the pieces up in the bag to coat them all evenly.
- Heat 1-2 Tbsp of oil in a large frying pan over medium-high heat. Once the oil gets hot (approx 1 minute) Add the tofu to the pan in a single layer. Sprinkle with lots of freshly-cracked black pepper. Allow the first side to brown evenly, 3-4 minutes, then flip the tofu (you won’t get every piece evenly flipped, that’s ok), sprinkle with more pepper.
- In a small bowl, combine the soy sauce, water, vinegar, and maple syrup. In a separate small bowl prepare cornflour slurry (cornflour and warm water). You will add this later to thicken up the sauce.
- Once you finish frying the tofu, transfer it to a plate.
- Add 1-2 more tsp avocado oil. Once heated, add the garlic, ginger and chilis, saute 2-3 minutes until they become fragrant. Add the snap peas and stir-fry for another 2 minutes until color becomes more vibrant. Add the soy sauce mixture and bring it to a simmer, once simmering, create a space in the middle of the pan to add the cornstarch slurry into, stirring it in to thicken the sauce.
- Add the tofu back into the pan, stirring to coat pieces and heat through.
- Serve over rice and sprinkle with green onion.
I love serving this dish over red or wild rice, if serving it with rice, get it cooking first as it will take approx 45 minutes.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Asian
Keywords: One Pan, weeknight dinner, plant based protein