Black Pepper Tofu

 This is a great dish from Dishing Out Health (https://dishingouthealth.com/30-minute-black-pepper-tofu/)

Here's how I made it:

• 1 14-oz. block extra-firm tofu
• ▢2 Tbsp. cornstarch
• ▢3 Tbsp. vegetable oil
• ▢5 Tbsp. lower-sodium soy sauce (+1 t of oyster sauce, as I had it)
• ▢1 Tbsp. granulated sugar
• ▢1 Tbsp. freshly ground black pepper
• ▢1/2 tsp. freshly grated ginger or ground ginger
• ▢garlic powder
• ▢1 onion
• ▢2 bell peppers
• 1 carrot
• ▢White rice and fresh basil for serving

• Press excess moisture out of the tofu using either paper towels or a kitchen towel. Slice into 1/4-1/2" cubes and place in a large bowl. Toss with cornstarch until tofu is well coated.
• Combine soy sauce, oyster sauces, sugar, black pepper, garlic, and ginger in a small bowl or glass measuring cup. Set aside.
• Heat 2 Tbsp. of the oil in a large skillet over medium-high. Add tofu; cook for 7 to 8 minutes, turning to brown all sides, until golden-brown and crisp. 
• Add vegetables to sauté.
• Add soy sauce mixture; cook 1 to 2 minutes, tossing often to fully coat tofu. Add 1/4 of water to thin sauce, as needed.
• Serve over rice and garnish with fresh basil.