A few ingredients and 10 minutes will give you this intensely flavorful Vietnamese-style Black Pepper Tofu. Serve it over rice, with vermicelli rice noodles, or as part of a Vietnamese salad. Unlike most stir-fries, this dish can be ahead and served warm or reheated (although it's so quick to make, there is almost no reason to do this!).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 lb. soft, firm, or extra-firm tofu
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. freshly ground black pepper
- 1 Tbsp. vegetable, grapeseed, or peanut oil
- 1/2 cup vegetable or chicken broth (water also works fine)
- Chopped green onions (optional)
- Chopped cilantro (optional)
Preparation:
- Cut tofu into bite size pieces and set aside.
- In a small bowl, combine oyster sauce, fish sauce, brown sugar, and black pepper.
- Heat oil in a large frying pan or saute pan over medium high heat. Add sauce mixture to pan. It should sizzle immediately. Add tofu, stir to combine, and add broth or water. Bring to a boil and cook, stirring frequently, until liquid reduces by about a quarter and thickens slightly, about 5 minutes.
- Garnish with green onions and/or cilantro, if you like. Serve hot or warm.
Makes 4 to 6 servings Vietnamese Black Pepper Tofu.
