Ingredients
- 400g firm tofu, cubed
- 3 tbsp Dark Roast Black Pepper Sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 cup baby corn
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Cooked jasmine rice, for serving
Instructions
- Cook Tofu: Heat sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
- Stir-Fry Vegetables: In the same skillet, add garlic, snap peas, red bell pepper, and baby corn. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add Sauce: Return tofu to the skillet. Add Dark Roast Black Pepper Sauce, soy sauce, and cornstarch mixture (if using). Stir well to coat and cook for another 2 minutes.
- Serve: Serve hot cooked jasmine rice.
