Baked Tofu with Black Pepper Sauce

Preheat the oven to 400ºF.

Take the tofu out of the package and drain well. Gently wrap the tofu in paper towel and place on a plate. Leave for 15 minutes.

Slice the tofu into bite size cubes and place them in a bowl. Drizzle with 1 tablespoon oil, and gently fold using a spatula. Season with salt and pepper and sprinkle 1 tablespoon cornstarch on top. Gently fold again to ensure all the pieces are coated.

Cover a baking sheet with Reynolds Wrap^® Heavy Duty Foil, including the edges.

Place the tofu cubes on the Reynolds Wrap^® Heavy Duty Foil and bake in the oven in the middle rack for 15 minutes.

Take the tray out and flip the tofu. Return in the oven for an additional 15 minutes.

Meanwhile, whisk the water, soy sauce, salt, sugar, cornstarch mix, and peppercorns, and set aside.

In a small pan, add 1 tablespoon oil, garlic, and shallots. Cook on medium low for 3-4 minutes, until shallots are tender. Whisk the bowl with the sauce ingredients and slowly pour the mixture in the pan, while stirring constantly. The sauce is ready when it bubbles and thickens. Turn the heat off and set aside.

Take the tofu out of the oven and transfer the tofu cubes to a serving bowl. Pour the black pepper sauce on top and top with chopped scallions.