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Using paper towels, press out excess water from the tofu
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Then cut the tofu into 1" cubes
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In a large bowl, add the tofu cubes and dust them with the corn starch. Toss the tofu in the bowl so that they're all evenly coated with the starch
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In a large pan, heat the coconut oil, and add the tofu pieces
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Cook for 5 minutes on each side over medium heat
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While that's happening, combine all the ingredients for the black pepper sauce in a bowl. Mix well.
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Once the tofu has cooked, add the eggplant and peppers to the pan, and drizzle the sauce onto all ingredients
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Cook for 10 minutes on low-medium heat, with the lid on
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Finish off with fresh scallions and salt, to taste