Black Pepper Tofu

1 3/4 lbs firm tofu

cornstarch to dust the tofu

vegetable oil for frying

Cut the tofu into 1x1" cubes then toss the tofu in the cornstarch and shake off the excess. Fry in hot oil. When it is golden all over and has a thin crush remove it from the hot oil and leave it aside on a paper towel.

11 tbsp butter

12 small shallots thinly sliced

8 fresh red chiles thinly sliced

12 garlic clovers crushed

3 tbsp fresh ginger chopped

3 tbsp sweet soy sauce

3 tbsp light soy sauce

4 tsp dark soy sauce

2 tbsp sugar

5 tbsp crushed black peppercorns

16 small and thin green onions cut into 1 1/4" segments

Put the butter in a pan and add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes stirring occasionally, until the ingredients are soft. Next, add the soy sauces and sugar and stir. Then add the crushed black pepper. Add the tofu and warm it in the sauce for about a minute before adding the green onions. Serve hot with rice. 

This recipe is from Yotam Ottolenghi book Plenty. I like the vibrant vegetable recipes in this book, which are wonderfully illustrated and explained. The book is separated by roots, onions, mushrooms, zucchini and other squashes, peppers, brassicas, eggplant, tomatoes, leaves, green things, green beans, pulses, grains, pasta, and fruit with cheese. The recipes in this book are inspired by a variety of cuisines. This black pepper tofu was delicious and is inspired by Chinese cuisine.

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