Crispy Black Pepper Tofu Stir Fry

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1. 1Step 1: Press excess moisture out of the tofu using either tea towels and heavy weights or a tofu press. This will take 15-20 minutes. Cut the tofu into bite sized pieces.
2. 2Step 2: In a zip top bag, combine the cornstarch, salt, and chili powder if desired. Zip and give the bag a shake. Add the tofu to the bag, zip, and continue to shake until the tofu is evenly coated with the cornstarch mixture.
3. 3Step 3: While the tofu is drying, prepare the sauce. Combine the light soy sauce, sweet soy sauce, oyster sauce, coarse ground pepper, brown sugar, vinegar, water, and cornstarch in a mason jar. Give the jar a shake until combined.
4. 4Step 4: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat. Add the cubed tofu to the pan and let fry for 5-6 minutes, flipping the tofu as needed to ensure even browning on all sides. Remove the tofu to a plate, set aside.
5. 5Step 5: Add the remaining tablespoon of oil to the skillet. Add the sliced shallots and sauté until the onions cook down, about 5 minutes.
6. 6Step 6: Add the minced garlic along with the chilis and sauté for another 3-4 minutes or until the onions and garlic are fragrant and soften.
7. 7Step 7: Add the ginger paste and continue to cook for 1 minute before adding the tofu back to the pan.
8. 8Step 8: Drizzle with the prepared black pepper sauce and stir to combine. When the sauce thickens, remove from heat.
9. 9Step 9: Sprinkle the scallions on top and serve warm with white/brown rice, quinoa, over zoodles/swoodles, or on its own.