For a healthier option, you can bake the tofu. Preheat your oven to 360°F (180°C).
Place the marinated and dusted tofu on a baking tray lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until golden and crispy.
Preparing the Sauce:
While the tofu is cooking, prepare the black pepper sauce. In a small bowl, combine 4 tablespoons of soy sauce, 5 teaspoons of rice wine vinegar, and 2 tablespoons of dark brown sugar. Stir until the sugar dissolves.
In another bowl, mix 3 teaspoons of cornstarch with 1/4 cup of water to create a slurry. This will be used to thicken the sauce.
Cooking the Sauce:
In a clean pan, heat 1 tablespoon of cooking oil over medium heat.
Add the white parts of the sliced spring onions and the minced garlic. Cook for about 2 minutes until fragrant.
Add the minced ginger and chili flakes. Cook for another minute, ensuring the aromatics do not burn.
Adding the Sauce Ingredients:
Pour the soy sauce mixture into the pan. Bring it to a gentle simmer.
Gradually add the cornstarch slurry, stirring continuously to avoid lumps. Continue to simmer until the sauce thickens to your desired consistency.
Combining Tofu and Sauce:
Add the fried or baked tofu to the pan with the sauce. Gently toss to ensure each piece of tofu is well coated with the sauce.
Cook for another 2-3 minutes, allowing the tofu to absorb the flavors of the sauce.
Final Seasoning:
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