Black Pepper Fine 32 Mesh 1oz

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The Black pepper is produced from the green, unripe berries of the pepper plant, which is the same fruit that is used to produce white and green peppercorns. The berries became black peppercorns with a pungent, fiery flavor once they are dried. Due to their size and maturity of their berried at harvest, the Malabar and Tellicherry pepper varieties have a very fresh, robust flavor and are considered the highest quality black peppercorns.


Try and enjoy this Black Pepper Tofu recipe.


For the Tofu

  • 350g block of firm or extra firm tofu
  • 1 Tbsp cornstarch
  • 1 Tbsp soy sauce or gluten-free tamari
  • 1-2 tsp sesame, avocado, peanut or coconut oil

For the Stir-fry

  • 1-2 tsp sesame, avocado, peanut or coconut oil
  • 1/2 cup finely diced white onion or shallots
  • 1 Tbsp peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 cup lightly packed, roughly chopped scallions

For the Black Pepper Sauce

  • 5 Tbsp soy sauce or gluten-free tamari
  • 1 Tbsp seasoned rice wine vinegar
  • 1 Tbsp cane sugar or coconut sugar
  • 1 Tbsp fine or medium ground black pepper
  • 2 Tbsp water
  • 1 Tbsp cornstarch


  1. Optional: Press the tofu for 20-30 minutes. Pressing the tofu will help it get a little crispier and absorb more flavor but it's not necessary to the success of the recipe.
  2. If you plan to serve this recipe with rice as recommended, start cooking that now, according to package instructions.
  3. Cut the tofu into approximately 1/2 inch cubes and toss with the cornstarch and soy sauce. Set aside and heat 1 tsp of oil in a large skillet over medium heat.
  4. Add the tofu and cook for about 60 seconds on each of the 6 sides until each piece is browned and crispy. Remove from the pan.
  5. Gently wipe the pan to remove any residue from the tofu. Add the oil, the add the ginger, garlic, and onion. Saute for 4-5 minutes until softened, fragrant and translucent.
  6. While the onions, ginger, and garlic are cooking, mic the sauce ingredients together in a bowl. Make sure the sugar and cornstarch are fully incorporated before you add the sauce to the pan.
  7. Add the sauce and scallions to the pan and cook for 3-4 minutes, stirring and scraping the pan often, until the sauce is thick and sticky.
  8. Add the tofu to the pan and mix to coat with the sauce. Cook for 1-2 minutes until the tofu is hot and coated in sauce.
  9. Serve or your favorite rice and topped with thinly sliced scallions and fresh chopped cilantro.


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