🏺 From Your Pantry:
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3 tbsp Cornstarch (divided: 2½ tbsp for dusting, ½ tsp for the glaze)
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2 tbsp Sesame seeds (for the final garnish)
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3 tbsp Soy sauce or Tamari
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2 tbsp Sugar or Honey
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1 full tbsp Coarsely cracked black peppercorns (the coarser the better for that authentic punch!)
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Cooking oil (rapeseed or vegetable), salt, and water
📝 Cooking Method
1. The Sticky Toasted Coconut Rice
Place a medium saucepan over medium heat. Tip in the 125g of desiccated coconut dry and toast it for 1 to 2 minutes, stirring constantly, until it turns fragrant and lightly golden.
Pour the full 500g of Jasmine Rice into the pan alongside a big pinch of salt and 750ml of boiling water. Bring to a simmer, turn the heat down to low, pop a tight lid on, and cook undisturbed for 11 to 12 minutes until all the water is absorbed. Turn off the heat and leave it to steam, covered, until ready to serve.
2. The Shatter-Crisp Tofu
Drain your 400g Tofu block and press it firmly between sheets of kitchen paper or a clean tea towel to remove excess moisture. Tear or cube the block into rough, bite-sized chunks.
Toss the tofu pieces into a bowl with 2½ tablespoons of cornstarch and a pinch of salt. Shake vigorously until every edge is heavily coated in a dry powder. Heat a shallow layer of cooking oil in a wide frying pan over medium-high heat. Fry the tofu chunks for 6 to 8 minutes, turning occasionally, until a pale, shatter-crisp crust forms on all sides. Remove the crispy tofu and set aside on a plate.
3. Prep the Aromatics & Sauce Base
Peel and finely mince 2 cloves of fresh garlic and finely grate a thumb-sized piece of your fresh root ginger. Measure out 1 full tablespoon of coarsely cracked black pepper. Combine the ginger, garlic, and pepper in a small bowl—this is your fresh flavor powerhouse.
In a separate glass, whisk together 3 tbsp of soy sauce, 2 tbsp of sugar (or honey), 4 tbsp of water, and ½ tsp of cornstarch until completely smooth.
4. The Wok-Flash Vegetables
Trim your fresh produce: slice the white onion into wedges, core and chop the red pepper into square pieces, and slice your spring onions (separating the white bases from the green tops). Cut the 330g of Pak Choi in half lengthwise, washing any grit out from the base.
Keep 1 tablespoon of oil in your hot frying pan. Throw in the white onions, red peppers, pak choi whites, and spring onion whites. Stir-fry over high heat for 3 to 4 minutes until charred on the edges but still crunchy. Drop the pak choi green leaves in for the final 30 seconds to wilt, then transfer all the vegetables to a warm plate.
5. Bloom the Pepper & Glaze
Return the empty pan to medium heat with a tiny splash of fresh oil. Add your bowl of fresh ginger, minced garlic, and cracked black pepper. Fry them together for exactly 30 seconds, stirring constantly. This releases the pepper's natural oils and creates an incredible fragrance.
Give your soy sauce mixture a quick stir to redistribute the cornstarch, then pour it directly into the sizzling aromatics. It will bubble rapidly and thicken into a glossy, sticky glaze in about 15 to 20 seconds.
6. Glisten, Glaze, and Assemble
Immediately return your charred vegetables and shatter-crisp tofu back into the pan. Fold everything together rapidly for 60 seconds until every vegetable and crispy crevice of tofu is completely smothered in the sticky pepper reduction.
Divide the rich, fragrant coconut rice among four deep bowls. Pile the glistening black pepper tofu and vegetables over the top. Garnish heavily with the reserved green tops of the spring onions and a scattering of your toasted sesame seeds.