Like many soy foods, tofu (or curd bean) originated in China. Legend talks it was accidentally discovered about 2000 years ago during the Han Dynasty when some cooker curdled soy milk with nigari seaweed. Being a staple food in Thai and Chinese cuisine, tofu has become popular among Western nations ever since the 1960s when there has been a sustained and progressive interest in both healthy eating and vegetarian diets. Indeed, it contains highly digestible protein which is the best meat alternative for vegans. So 30g or a ¼ cup of cooked tofu gives as much protein as 1 oz. of lean meat does. Tofu helps to maintain bone strength by containing substantial amounts of calcium and magnesium. It is also high in potassium which is useful for the heart and vascular system. Like other soy products tofu contains estrogen-like substances called isoflavones, hence tofu-enriched diets may help women to relieve menopausal symptoms to some extent. Cooked tofu is among the foods recommended for consumption while in treatment for some types of cancer.
The recipe can be found here -http://www.mynutricounter.com/black-pepper-tofu/
firm tofu, cut into cubes
Vegetable oil for frying
vegetable oil for sauteeing
cornstarch for the sauce/plus 1 tsp. for dusting