1tablespoonavocado oilor use any other oil of choice
6largegarlic cloveschopped
1inchgingerchopped
1/2jalapeñode-seeded and chopped
1mediumred onionchopped into 1/2 inch pieces
1mediumred pepperchopped into 1/2 inch pieces
1/2-3/4tablespoonswhole black peppercorns6 tp 9 grams, adjust to taste (refer notes)
3-4stalksgreen onionchopped
Instructions
Before you start, make sure to press your tofu for 20-30 minutes with a heavy object to get rid of excess moisture from the tofu. Also using a spice grinder, grind 1/2 tablespoon (6 grams) or 3/4 tablespoons (9 grams) of whole peppercorns (adjust to taste). You don't want a fine powder, just ground it coarsely and keep it ready.
To a large bowl or jar, add all the ingredients listed under "sauce"- soy sauce, dark soy sauce, rice vinegar, maple syrup, gochujang, chili bean sauce, 1//3 cup water and cornstarch. Set aside.
Pre-heat air fryer to 390 F for 2 minutes. Then add in the cubed tofu (which was pressed for 20 minutes and then cut into cubes). Spray with a oil spray and air fry at 390 F for 12 minutes, shake once in between. If you want you can also season this tofu before air frying with salt, pepper or soy sauce. I simply air fried tofu directly.You can also pan fry your tofu on a pan with 1 tablespoon oil until it's light golden brown if you don't have an air fryer..
While the tofu is air frying, heat a cast iron skillet on medium heat. Once hot, add sesame oil and avocado oil. Then add in the chopped garlic, ginger and jalapeño.
Sauté for few seconds then add the onion. Cook the onion for 1 minute, you want it firm.
Add in the peppers and continue to cook for another 1 minute. Veggies should cook a little but not become super soft.
Add in the prepared sauce and stir. Remember to whisk the sauce once before adding to the pan as cornstarch settles at the bottom. The sauce will begin to thicken immediately.Add in the air fried tofu and stir until all of the tofu is well coated with the sauce.
Stir in the freshly ground black peppercorn. You can grind 1/2 tablespoon for milder black pepper flavor and 3/4 tablespoon for a stronger flavor. Stir well and remove pan from heat. Garnish with green onions and serve.
Notes
To make this recipe gluten-free, use gluten-free soy sauce. Also the chili bean sauce that I used has wheat in it. So read the labels carefully and then use them in the recipe if you want to make this gluten-free.
Pressing the tofu for 20 minutes at the least is very important. This way the tofu absorbs more flavor.
If you don't have chili bean sauce, you can use a regular hot sauce like sriracha in place. If you don't have gochujang, try making a paste of red chili flakes, with some sugar and soy sauce and use that though it won't give the same depth of flavor that gochujang does.
If you don't have an air-fryer, you can simply pan the tofu cubes in a skillet with 1 tablespoon oil until they are browned from both sides and then use that in the recipe.
I air fried the tofu as such with just a spray of oil but you can definitely season it salt, pepper and soy sauce and then air fry. I tried a batch where I tossed the tofu in cornstarch and then air fried and I did not like the texture of that tofu.