Black Pepper Tofu
Serves: 3 to 4
Fiery and addictive Black Pepper Tofu. This mouthwatering recipe is from Ottolenghi and it is a perfect vegetarian dish served with steamed rice.
Ingredients
- 800 g (1 ¾ lb) silken tofu, or firm tofu
- 65 g (½ cup) cornflour, (US: cornstarch)
- vegetable oil, for frying
- 150 g (1 ⅓ stick) unsalted butter
- 12 small shallots, peeled and thinly sliced
- 3 red chillies, thinly sliced (or more to taste)
- 12 garlic cloves, crushed
- 3 tablespoons ginger, finely chopped
- 3 tablespoons sweet soy sauce
- 3 tablespoons soy sauce
- 4 teaspoons dark soy sauce
- 2 tablespoons sugar
- 4 tablespoons black peppercorns, crushed
- 16 sprigs spring onions, (scallions), cut into short lengths
Instructions
- Heat a wide frying pan or wok with about 1cm depth of vegetable oil.
- Cut the tofu into large cubes.
- Coat the tofu on all sides in the cornflour (cornstarch).
- Fry the tofu pieces in batches until they are lightly golden with a nice crust.
- Drain the tofu pieces on a wire rack on a baking tray or plate.
- In a large saucepan, melt the butter on low-medium heat.
- Sauté the shallots, chillies, garlic and ginger. Cook for about 10-15 minutes until the shallots have softened.
- Add all of the sauces , sugar and pepper, and stir.
- Taste the sauce for seasoning.
- Add the tofu through the sauce and stir it through the sauce gently to warm through.
- Garnish with the spring onions.
- Serve hot with steamed rice.
Kitchen Notes
- If you are using silken tofu, just be careful that it is more fragile than firm tofu and takes a bit longer to fry and crisp up. But it is absolutely delicious in this recipe.
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OVEN & STOVE TEMPERATURES
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