Crispy Black Pepper Tofu Wok | 20-Minute Dinner

Thoroughly press the tofu with paper towels, then cut it into approx. 2 cm cubes. In a bowl, toss with 1.5 tablespoons of cornstarch and a pinch of salt to coat evenly and lightly.

Prepare the vegetables and aromatics: cut the bell pepper into bite-sized cubes, slice the spring onions (separating the white and green parts). Finely chop or grate the garlic and ginger. Coarsely crush the black pepper in a mortar.

Mix the black pepper glaze in a small bowl: combine the soy sauce, brown sugar, sesame oil, 40 ml of water, and the remaining half tablespoon of cornstarch until the sugar and starch are completely dissolved.