Chinese-style Tofu and Vegetables with Black Pepper Sauce

Steps

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1. 1
   Rinse the jasmine rice 2–3 times to remove excess starch. Add half a cup of water and bring to a boil over medium-high heat. Once boiling, stir and reduce to medium-low heat, cover, and cook for 15 minutes.
   ▶ ≈0:26
2. 2
   Peel and halve the onion, then cut into bite-sized pieces. Roughly chop half a green bell pepper and half a red bell pepper into bite-sized pieces. Pat the tofu dry and cut into bite-sized cubes.
   ▶ ≈0:51
3. 3
   After 15 minutes, turn off the heat and let the rice steam for another 10 minutes.
   ▶ ≈2:07
4. 4
   Heat a non-stick pan over medium heat and toast the black peppercorns for 1–2 minutes to enhance their aroma. Use a mortar and pestle to coarsely crush the peppercorns (cover with your hand to prevent them from scattering). Transfer to a mixing bowl and whisk together with soy sauce, dark soy sauce, plant-based oyster sauce, black vinegar, toasted sesame oil, potato starch, 2 tablespoons of water, grated garlic, and grated ginger.
   ▶ ≈2:14
5. 5
   Add 1 teaspoon of avocado oil to the non-stick pan and carefully add the tofu cubes. Sear for a few minutes until lightly browned, then toss and sear for another couple of minutes. Set the tofu aside. Add another teaspoon of avocado oil, then add the onions and bell peppers. Let them sear without stirring for a few minutes to develop color, then toss and sauté for 3–4 minutes.
   ▶ ≈4:06
6. 6
   Add the cooked tofu back to the pan, pour in the black pepper sauce, and stir well. Cook for about 1 minute until all the ingredients are coated in sauce. Optionally, pack the rice into a bowl and flip it onto a plate, then arrange the tofu and vegetables around it. Serve immediately.
   ▶ ≈4:54