Crispy Tofu with Black Pepper Sauce
Total TimePrep/Total Time: 30 min.
Made this recipe last night, absolutely delicious. A little on the spicy side, but I think that likely depends on the type of chili-garlic sauce used. I will say that 4-servings is probably a stretch (more like 2-3). Will be making again (and again).
Made this tonight and really liked the crispness of the tofu. Will definitely make again. Added baby bok choy and some shredded cabbage
The first time that I made this, I made it exactly according to the recipe. I squeezed the tofu dry, and it soaked up so much flavor, it was crazy! I have made this, and doubled it (for me, a single person), every week now for months. I have substituted shrimp for the tofu, cabbage/carrots/onions/celery for the snap peas, and often just use up whatever veggies I have for a vegetable side dish, and vary the use of the chili garlic sauce depending upon what heat I want in my meal. I now top my dish with salted roasted peanuts. I can't seem to get enough of this dish, no matter how I make it. Any protein would work well with this. I've subscribed to TOH since it was first published (1992?) and this is my favorite recipe EVER. Love, love, love it.
This recipe was great! It was super yummy and easy enough, plus had not too many ingredients. My boyfriend and I both loved it. I did not succeed in getting the tofu "crispy," but I think that's because I didn't get enough moisture out of the tofu. Also, I did not bother removing the tofu from the pan and stir fried the peas, onions, etc. along with the tofu. Delicious and will make again.