Spiced Tofu Stir-Fry with Burmese Peppercorns

A quick vegetarian stir-fry featuring crispy tofu and crisp vegetables in a savory-sweet sauce, finished with Burmese peppercorns for authentic heat.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 14 ounces, pressed and cut into 1-inch cubes firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 1, thinly sliced bell pepper
• 1 cup, florets broccoli
• 1 medium, julienned carrot
• 2 tablespoons, crushed Burmese peppercorns
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Step 1: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar until dissolved. Set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add 14 ounces pressed tofu cubes and cook for 4 minutes, stirring occasionally, until golden brown on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 thinly sliced bell pepper, 1 cup broccoli florets, and 1 medium julienned carrot. Stir-fry for 3 minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the skillet, pour in the prepared soy sauce mixture, and add 2 tablespoons crushed Burmese peppercorns. Stir to combine and cook for 1 minute until sauce thickens slightly.
5. Step 5: Mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, then stir into the skillet. Cook for 1 more minute until sauce coats the back of a spoon. Season with salt to taste, then transfer to a serving dish.