Prep:
- Chop the fresh ingredients: Mince garlic, and chop the red chilies, onion, and spring onions. Soak the mushrooms in lukewarm water for a couple of minutes, rinse, chop off and discard the stubs, and slice the meaty part. Set aside.
- Tofu: Drain the water from the package and pat dry the tofu block with paper towels. Gently squeeze the block so that the paper towels absorb the water. Then, cut the tofu into 1 to 1.5cm cubes.
For the Tofu:
- Heat 1 TBLS olive oil in a large nonstick skillet or fry-pan over medium-high heat. Once the oil is hot, add the tofu cubes. Allow to cook for at least 1 minute without touching them. Then, gently shake the pan by the handle to make the tofu shift its position. You’ll see that the bottom will have browned slightly. Season with kosher salt and black pepper to taste, and use a spatula to flip the tofu. Brown the tofu cubes on all sides – about 10-12 minutes. Set aside (you can leave them in the pan and add them directly to the wok with the Black Pepper Sauce.)
For the Braised Tofu & Mushrooms in Black Pepper Sauce:
- Heat the remaining olive oil, sesame oil, and chili oil (if using) over medium-high heat in the wok. Lift the wok and swirl in a clockwise motion to distribute the oil evenly around the perimeter.
- Once hot, add the onion and sauté until translucent – about 1-2 minutes.
- Add the red chilies and garlic and continue sautéing until fragrant.
- Add the mushrooms and sauté for 4-5 minutes or until softened.
- Pour in the low sodium soy sauce, rice vinegar, and vegetarian mushroom flavored oyster sauce. Give everything a good stir to combine.
- Turn down the heat to medium-low (to prevent the black pepper from burning) and stir in the freshly cracked black pepper and brown sugar.
- Add the spring onion and give it a stir to combine. Then give the corn starch slurry a quick stir (to loosen up the corn starch) and pour it into the wok. Stir.
- Turn the heat back up to medium-high and let the sauce come to a slow simmer – about 1-2 minutes.
- Add the pan-fried tofu into the wok and gently fold them into the sauce to combine. Cook for 2-3 minutes while stirring occasionally combine everything in the wok.
- Turn off the heat and transfer to a serving dish. Serve over some warm steamed white rice and a side of stir-fried veggies if desired.