The Chinese Black Pepper Sauce that's calling your name!

Von Yeung Man Cooking · 40 Min.

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Zubereitung

1. Cook the jasmine rice: rinse and drain it 2-3 times, add 1/2 cup water, and bring to a boil over medium-high heat. Stir, reduce to medium-low, cover and cook for 15 minutes.
2. Turn off the heat and let the rice steam for another 10 minutes.
3. Cut the onion, green bell pepper and red bell pepper into small bite-sized pieces. Pat the extra-firm tofu dry and cut it into bite-sized cubes.
4. Toast the black peppercorns in a dry nonstick pan over medium heat for 1-2 minutes, then coarsely crush them in a mortar and pestle.
5. Whisk the crushed pepper in a bowl with the soy sauce, dark soy sauce, plant-based oyster sauce, black vinegar, sesame oil, potato starch, 2 tbsp water, garlic and ginger.
6. Sear the tofu in the pan over medium heat with 1 tsp avocado oil for a few minutes, tossing once and searing a couple more minutes. Set the tofu aside.
7. Add 1 tsp avocado oil to the pan, then the peppers and onion. Sear a few minutes, then toss and sauté a few more minutes.
8. Return the tofu to the pan with the sauce, stir and cook for about 1 minute. Serve with the steamed rice.

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