Black Pepper Tofu with Bell Peppers

Ingredients

• 16 oz firm or extra-firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 bell peppers (any color)
• 3 clove garlic
• 1 tbsp ginger
• 4 tbsp soy sauce
• 2 tbsp water
• 1 tbsp brown sugar
• 1½ tsp black pepper, freshly ground
• 1 tsp rice vinegar
• ½ tsp sesame oil (optional)
• 2 green onions (optional)
• 3 cup cooked rice (optional)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Toss tofu with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from skillet and set aside.
3. Add bell peppers to the same skillet and stir-fry for 3-4 minutes until slightly tender-crisp. Add minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
4. In a small bowl, whisk together soy sauce, water, brown sugar, freshly ground black pepper, and rice vinegar to create the sauce.
5. Return cooked tofu to the skillet with the bell peppers. Pour the sauce over the tofu and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Stir in sesame oil, if using. Garnish with sliced green onions, if desired, and serve immediately over cooked rice.