Better Than Takeaway Black Pepper Tofu!

[@SchoolofWok]

Here in the UK we call cornstarch 'cornflour'! It should be white, and not yellow corn flour.

[@marct9942]

In other parts of Europe corn flour and corn starch are 2 totally different products

[@mitchrapp9727]

Made this today and fried my tofu twice for extra crispy. It was very good! I didn’t have any bell peppers on hand so I substituted with broccoli. Will definitely make it again!

[@davidcopple8071]

Great channel. I just wanted to add that I almost always use my deep fryer if I'm frying my tofu at all. The main advantage is you don't have to worry with stirring it to make sure it gets evenly browned and you don't have to worry about breaking it up. Then you add it to your work with the rest of the ingredients and sauce. The only negative of using a deep fryer is because of the moisture content of tofu can easily cause your hot oil to react extremely quickly and cause the oil to overflow the deep fryer. But it's simple to overcome. You simply add your tofu into the deep fryer just a few pieces at a time to prevent the oil from foaming over the top of the deep fryer. And doing so also helps keep your tofu from sticking together. Works out great for me every time so far.

[@obijuankenobi420]

What kind of oil do you use ?

[@dialga2]

Tried this last night and it was amazing. I love that you didn't shy away from encouraging using more cornstarch, most recipes just say to use 1tbsp which doesnt turn out as crispy. Looking forward to this becoming a staple

[@SchoolofWok]

Absolutely, it’s not the same if it’s not coated in cornstarch! - Chris

[@Sunila_DragonladyCH]

@@SchoolofWok It might be heresy (?) :P but I mix a bit of wheat semolina in my cornstarch to coat my tofu cubes. It get super crispy too. I need to try this sauce, I'm sure I'll love it

[@blakebrothers]

Wow, looks fantastic - can't wait to try it. Loving the vegan options showing up so early in 22!

[@samaireoctober5584]

I made this dish tonight and followed your video step by step. It was quite a debacle! First all the corn starch got clumped to the bottom of my bowl so the coating on the tofu was uneven. Secondly I spilled my sauce all over the kitchen floor and table. Then I forgot to add the spring onions (which took me forever to find since the grocery store was out that day). Lastly I added way too much oil. However, once the dish was completed it was very good. I need to work more on the frying aspect, but not too bad for a first try. My family definitely wants me to try it again next week. I think I can improve. How long on average do you think it takes the tofu to fry? Loved this btw. thank you.

[@gemmacasement1600]

Made this tonight it was delicious! I added even more pepper to really supercharge the pepper flavour.

[@emmahardesty4330]

Looks great, definitely will make this. People who don't like tofu...!! They just don't know that tofu is like pasta--it's meant to absorb flavors, not eaten as-is, so of course it's delicious.

[@MarekDohojda]

So I've done this today. Sorta, I took the marinate and the sauce and basically used it for stir-fry with more veggies. It is delicious! Only thing I will do next time a little different is add even more pepper. This is just personal preference, but I would love to have more peppery taste. It's a great recipe!! Thank you!

[@SchoolofWok]

I don't blame you, pepper is the best! - YOLO

[@scrane5500]

Love this! Always looking for great tofu recipes as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting

[@thedudewhoeatspianos]

My wife now insists I make this a part of our regular rotation. My toddler also loved it, so it's flavorful without being too spicy. Excellent work!

[@thejusticejen]

Looks amazing!!! My partner really struggles to eat tofu, but this crunchy method of cooking might do the trick. I’m always excited to see plant based recipes packed with flavor!

[@Swedishchef99]

Why do you keep cooking it if they hate tofu?

[@masterphoenixpraha]

it is also very important, where you buy your tofu... buying it in supermarkets is usually like cooking some dry sponge... luckily our korean store has very good tofu that we like to cook with...

[@velomitrovich313]

I made it tonight and it was well received. The only changes I made, with the marinade I added some chilli oil and at the end I added some peanuts to add a crunch. Don't do what I did, however, and use a pepper grinder instead of using already ground black pepper. With our grinder, it took FOREVER.

[@mu9284]

one of the great things about the internet... the way we can learn to make yummy recipes at home.

[@dsbmblade5053]

I love tofu so much, especially smoked firm tofu. I'll make this in the weekend, thanks for the recipe!

[@Kim-es2oo]

Looks fabulous! Thank you for clearly explaining everything that you did to make the dish. 👍

[@SchoolofWok]

Hope you enjoy, thanks for watching!

[@TheSakuragihanimichi]

I hace seen many UK chefs use black pepper alot in stir fries... Too much but blaxk pepper tofu is a dish and a half. I love that his deep explanation has reassured my own cooking. Excellent detail

[@monikahoffmann5822]

Incredible technique! Thank you so much.

[@SchoolofWok]

Thanks for watching, glad you liked it!

[@kabirbaidhya8818]

Amazing recipe!!! Please post more vegan dishes like these in your channel. :)

[@SchoolofWok]

Thank you!, We'll work on that. - YOLO

[@vasanthiniravi6546]

Healthy creative receipe Love to make it as I am vegetation . Saw us a way to enjoy tofu. Million thanks to you.

[@SchoolofWok]

Thanks! We love tofu! - Chris

[@kaiju_k5042]

I'm making this tonight, was lucky to find an unopened bottle of oyster sauce in my cupboard and luckily I have the right cooking wine yay, that made me so happy haha. Thank you!!

[@SchoolofWok]

Enjoy! Let us know what you thought - Chris

[@cameronkdmaclean]

I tried frying some tofu the other day, I cut it into wide strips about half an inch thick, and then fried them in canola oil in a cast iron. I have heard it's best to cook tofu over medium low heat, so I started with my burner around four, and later turned up to five. I waited until they started looking golden, but it seemed to take a while, and then the pieces were pretty chewy. Not sure what I should have done differently, but would appreciate any tips.

[@Good_Times_Factory]

Another amazing demonstration thank you

[@sunnymitsugames]

I love wok Wednesdays, but this new filming style of zooming into the food, and never showing Jeremy and his hands in conjunction makes it a lot harder to follow along with the recipe! Especially when you can’t even see what ingredients are at what positions on the wok clock! Please zoom out a little to allow us to follow along at home!

[@RealJohnnyDingo]

don't you want to see each molecule? 😂

[@StarDust_2077]

He’s trying to get a degree in WOKology from this dude 😂😂😂😂😂

[@scotsolomon2729]

It was perfectly easy to understand.

[@LCDC5759]

Looks so good Jeremy!

[@redriderbbgun8018]

​@@scotsolomon2729 no it was jerkkoff

[@McFlurryRolo]

Made it. Loved it. Didnt have the oyster/stirfry sauce so I used sweet soy (kecap/ketjap) and a bit of fishsauce instead.

[@JohnstersInc]

Jeremy has shown before doing a double fry, particularly with crispy chilli beef. I’d recommend doing a double fry for the tofu too, just to absolutely guarantee crispiness

[@gonnagetya1433]

With all the moisture in Tofu coming out to make the starch soggy after the first fry, a double fry might help but I am not sure it will give a long lasting crispness as it would chicken as there is so much moisture in the tofu. Would be an interesting thing to try to see just what the effect would be over time, does it allow the dish to sit longer or not.

[@moni4peace]

I have to make this ASAP! One question is cornflower the same as cornstarch?

[@goodfrenzy]

They are not the same and the recipe in the description even says corn starch, so I’m not sure why he keeps calling it corn flour?

[@flemblemming7851]

@@goodfrenzy In the UK, they call corn starch corn flour.

[@merlin51h84]

Excellent recipe. Nice and simple yet so tasty.

[@Hermyoni33]

I made this for dinner last night and it was so good and the sauce was nice and thick but still kept the tofu crunchy.

[@SchoolofWok]

It's one of my staples! - Chris

[@zakiarashad5008]

Nice recipe. Will make it soon. Please let me know if corn flour and corn starch same. You put corn flour on tofu. Thanks from California.

[@SchoolofWok]

Here in the UK we call it 'cornflour', but it's the same as corn starch in the US - it should be a white powder - Chris

[@BourbonISvegan]

My 21 year old daughter has been vegan for 5 years 🤷🏻 It worried me initially, I was too busy cooking steak & bacon sandwiches. Those days are long gone, I should’ve listened to her years ago 😞 Thanks for the meat free recipes Sir 👌🏻

[@flexiblebirdchannel]

As I today have tofu and peppers and cilantro and everything else this reciepe fits perfectly. I never though to use so much starch, oil and ground pepper. I'll see how it tastes.

[@Jahstice]

how was it? Is the pepper overshadowing?

[@flexiblebirdchannel]

@@Jahstice It worked, somehow. As I used freshly ground pepper which is hotter than preground, I used only half the amount shown. It did taste peppry, but not overwhelming. The addition of dark soy sauce at the end did change the taste, I should have used half the amount. I think the original is made with szechuan pepper. So the rather lange amount of regular pepper gives the same taste.

[@SudhirSingh-rk1jk]

I made it and it came out just wonderful! Thanks

[@SchoolofWok]

Wonderful! - YOLO

[@wildlifewarrior2670]

You should have save me some

[@philbooth5570]

Made this and loved it. First time cooking from your channel but won't be the last!

[@rhoadsa]

I just drooled on my desk at work, thank you sir

[@frankschmitzer5824]

I love it. Wonderful. He is a great chef!!!

[@SchoolofWok]

Thanks! - Chris

[@MinhNguyen-mo5fp]

Look so good, definitely going to try to make this dish... thank so much for sharing...wish you good health always in 2022 🙏🏻🥰

[@hansdampf4055]

Great recipe. A case for my tofu recipe collection. Can't knock "Mapo Tofu" off the throne, but still a nice dish.

[@tdb517]

Imo this is much better than mapo tofu. Also, this is vegetarian unlike mapo tofu.

[@brendanmyers5929]

Thankyou Jeremy, whenever I fry tofu the cornflour sticks to the wok and the tofu remains soggy. Does this mean the wok isn't hot enough? Thankyou

[@kirstiebeau4862]

Wait until the wok is smoking hot before you put the oil in. Make sure the oil is hot enough before putting in the tofu. Let the tofu fry for about a minute or two before you flip it otherwise it may stick.

[@DominicPannell]

This will probably (I hope definitely) be my reference for avoiding bland, dry tofu.

[@JPzizou]

Could you please do a braised tofu dish so it's wet/liquidy. Help us warm up this winter

[@vixlenz]

Just made this for me and my husband!! Super delicious, thank you so much 🖤🖤🖤

[@BrownRaquel]

In my bid to reduce my meat intake I am now willing to try tofu. So I will be trying this dish. Thank you.

[@trishna_6815]

just made this and its yummy! might do as a dinner party dish too as you could prepare everything, including frying tofu, ahead, and then just do a quick put together in wok at end.

[@mirthblaster36]

That looks fantastic. I'll definitely try it soon!

[@stephenolson5094]

I’m not vegetarian/vegan but I love asian cuisine and I’ve really been wanting to try out a recipe with tofu! This looks delicious and I can’t wait to get my hands on some of these ingredients to try it out.

[@thesesignals]

this looks amazing, thank you! is there a version of this recipe with baked tofu?

[@EnlightenedCate]

Yum. This one looks delicious. Going to try it soon.

[@MrCJ-qz9dl]

That looks so delicious. I plan to try it tonight.

[@SchoolofWok]

Let us know how it was! - Chris

[@MrCJ-qz9dl]

@@SchoolofWok Actually it didn't turn out exactly like yours (my tofu didn't get crispy on the outside), but l tried to follow your directions. It was pretty tasty.

[@AdastraRecordings]

Wife wanted us to try being vegetarian this year, I'm definitely making this!

[@Liberty4Ever]

I like tofu when stir fried in neutral oil until browned then adding veggies and sauce, but I'm definitely trying this black pepper tofu with marinated tofu and cornstarch to make it extra crispy. I shouldn't watch these cooking videos when hungry late at night.

[@gryffin120]

Thanks for the recipe! I'm trying this. Your voice sounds like Matt Smith in Doctor Who. ❤️

[@garbagemuncher86]

literally eating this now, it gets the Chinese wife nod of approval 😅 Also if like me your tofu stuck together when frying (I only had potato starch and it reacts differently) don't worry because it'll come right apart during the second phase!

[@beckydebassige8156]

Looks so yummy thanks for sharing, I love pepper & spice.

[@rgseven6557]

This looks so damn delicious, I cannot wait to try preparing it. By the way can I pan fry the tofu instead of deep frying it? Just trying to make it slightly more healthy :)

[@gonnagetya1433]

We have baked Tofu in a couple tablespoons of oil to reduce the fat, takes a lot longer but it is hands off. It's actually the method to make vegan 'bacon' as if you cook it long enough it will dehydrate (and become much thinner as the moisture cooks off, half olive oil half coconut oil gives it the bacon flavor but see online for recipe as it needs proper seasoning) and gets a really crispy texture. The length of baking it will affect it's texture/crispness, so you could take it out at the point you wish it to be. If I was going the oven method for this, skip the corn starch, cut into cubes, season with sauce as he does, take a baking sheet with a couple tablespoons of high temp oil spread to fry the bottom and prevent sticking and bake to desired texture turning halfway through. Then you could add back into the recipe for the stir fry.

[@ProfessorChomsky]

That looks absolutely magnificent, I'd add sliced green chillies to it though.

[@cattigereyes1]

I have only used tofu in hot and sour soup and it’s tasted great each time! This looks delicious!

[@boryahL]

Can someone give advice on when to add the noodles? Tofu first or noodles?

[@abundantlythreesixfive1263]

I’ve been a fan of tofu but now I’m a fan of you and school of wok ❤🎉😊

[@SchoolofWok]

Thanks! - Chris

[@tracyhill4405]

I made it. What a tasty dish! Thanks.

[@vintagelaidbackhippie465]

I have made this several times and it is delish

[@SchoolofWok]

Happy to hear you really enjoy this dish! - YOLO

[@0animalproductworld558]

He knows exactl~ what he’s doing 🐜 a very brilliant chef

[@bigchief2331]

I cooked it on high pressure outdoor wok burner with carbon steel wok and it was very dark colour, much more than yours, absolutely delicious..

[@teeed7927]

I don't like tofu but that looks really good and would probably change my mind

[@Melissa0774]

What was the vegan stir fry sauce that you used and where can I buy it in the U.S? Or something similar, if I can't?

[@Dartchy]

If you have any Asian grocery stores near you, they will definitely have it. It's mushroom oyster sauce. If you're not vegan you can just use normal oyster sauce which you can get nearly anywhere. Or you can also substitute the mushroom oyster sauce with hoisin sauce, most supermarkets should have it in the asian aisle. The flavour will be different but still good.

[@okbutthenagain.9402]

Used arrowroot instead of the cornflour/starch. Extra crunchy

[@jimbarrofficial]

There seems to be a trend toward using an air fryer for tofu recently. No oil, and very crispy as long as you don't crowd the air fryer.

[@rileyvonbevern4652]

I always have found it easier to build the sauce as the food is in the wok. I also find for myself its easier, safer and cheaper to bake my tofu. Def dont get that texture but the taste is tgere

[@sailoryaoli]

This tasted amazing! Easy too! Thanks for the great recipe. I didn’t have vegetable stock so I used chicken stock

[@rosielee9973]

Good recipe Jeremy!👍👌

[@Raddiebaddie]

Wow this looks grand!!

[@robs1714]

This looks pretty technical, any suggestion on how to dispose of all that oil?

[@pixpusher]

Can we use anything else besides Corn flour? (the only ingredient I don't have)

[@KS66067]

This is what I do when I am out of corn flour. Heat my skillet...very hot. Put my diced tofu into the skillet...no oil please. Watch carefully. Gets crispy very fast. I use 2 butter knives to turn every tofu pieces. You must watch the tofu. Burnt pretty fast. Hope this helps. If not, let me know and I can do video showing how I do it.

[@mainakmandal8068]

hey can we process paneer with same ingridients and make black pepper paneer the same way? tofu is not easily available here

[@cherieb5451]

That sounds delicious. I have cooked with both tofu and paneer several times and I think you would have good luck using paneer.

[@legions7744]

I look forward to try this recipe, thanks for sharing

[@Omegawerewolfx]

Ok. I just subscribed. I have to try this recipe

[@SchoolofWok]

Thanks for subscribing, hope you enjoy!

[@nanimys]

Can we air fry the tofu cubes instead of deep fry??

[@SchoolofWok]

Absolutely! - Chris

[@DruncleBob]

I know this is a wok channel but can I make this without one? I don’t have a gas range so I don’t think I can use a wok. This looks really good tho and I want to make it

[@SchoolofWok]

Yes, you can definitely make this dish using a frying pan. - YOLO

[@Snookmeistergeneral]

I think most people say they don't like tofu because they've never really tried it cooked well. Tofu itself doesn't have much of a taste, it's a carrier of flavour so cooked properly with the right ingredients, it can be as tasty as any other protein.

[@etzool]

Unfortunately, in Japan, the "firm" tofu is still way too soft for something like this, so I usually have to press it anyway. Looks great, though! Planning to make it soon.

[@santhoshiniweerasinghe2942]

Wow so yummy😋recipe 🙏 Thank U so much Dear

[@leonhardeuler675]

How do you make / buy the very fine black pepper?

[@thestormlscoming]

looks so good! can you do a cumin tofu video? i struggle with when to add the cumin

[@WyattRyeSway]

Is cornflower the same as cornstarch?

[@birdmandoesnthavediabetes4009]

Yes

[@niamhniamh2569]

Is it possible to achieve texture and crispy tofu without using oil?

[@scsbo]

Can you cook the same without any oil?

[@SchoolofWok]

You wouldn't get the same texture on the tofu. You could try baking the tofu to crisp it up a little and then make the rest of the dish in the same way! - Chris

[@kingmarx810]

I'd love this. But my wife hates black pepper. Will have to make it for myself.

[@injunsun]

@School of Wok, you should mention, what Brits call "corn flour" is actually corn STARCH. Corn flour is the same as masa harina. It is flour, made from the entire kernel of corn. If someone went to use actual corn flour instead of starch, the result would be a coating of a fine cornbread, not a crispy thin layer of starch, as you have here. You can call what you are used to whatever you want, but if you want others elsewhere to be able to make it right, just a simple mention would be helpful. Thanks. This looks wonderful, by the way. I miss, incredibly, the properly crispy fried tofu, within a sweet and sour lunch dish at a local buffet that went out of business a few years ago (Mandarin House, Knoxville, TN). It had carrots, onion, and mushroom. I had it over fried rice, usually. I crave it, but all other local Chinese places make here make is MUSHY tofu. YUCK!

[@atulpatel2850]

Have to make this, looks soo good. Thanks.

[@ViVaL4e5cR0]

Is jeremy the real “wokstar?”

[@vtubeexplorer]

Dope meal, great for beginners 😊

[@heilong79]

You can do this with eggplant cubes instead of Tofu.

[@carlkim2577]

The new close shots are fine. But when you pull away, you should show the table with the pots and food.

[@joshuaryde9028]

@School of Wok, as some other comments are saying: the new filming style with closer shots can make it more difficult to follow what Jeremy is doing- the wider shots of the whole tabletop and Jeremy with his hands visible are more visible and engaging for me personally! Thanks for all the wonderful dishes.

[@Blingdung]

But the food porn needs the zooms

[@douglasbrown4831]

I agree, it feels less personal -- doesn't feel like he's talking to us, which is what I really liked about the older videos

[@EpicVideoMaster11]

This!

[@dfghdfghuytiu8207]

I would definitely add mushrooms.

[@puneetasadani8923]

Looks great but I really wish these cooks would talk more about their heating technique which they never do. For example you threw in the garlic ginger and green onion over high heat with already hot oil? How did it not burn?

[@vanessaclark3997]

Yummy. Adding to recipe list

[@shrutibhavsar7571]

Could you suggest a vegetarian and mushroom free alternative to oyster sauce? Or a mix of ingredients that would give a similar flavour?

[@totallyunmemorable]

Well, now. That's a new one on me. I will definitely try this. I love Ma Po bean curd, one of my favorite things to make (non-vegetarian), and so easy. I so much prefer it with soft tofu though. It falls apart to a great degree, but I love that soft, little pudding cubes, texture.

[@SchoolofWok]

Mapo tofu is great, it definitely needs soft tofu though! - Chris