Black Pepper Tofu
Once upon a time Blow Up Food was a slightly neglected Posterous blog. As from today Posterous will cease to exist, so I thought I’d have a quick rummage to see if there’s anything I’d hadn’t yet salvaged and I found this old post on Black Pepper Tofu.
Black Pepper Tofu is an Ottolenghi recipe from Plenty. It’s super spicy and fairly easy to make, though the heavy use of different soy sauces means it’s sadly not wheat-free. I’ll have a play around with some Tamari and update this post when I’ve figured out what will work, but if you’re fine with gluten then I recommend giving this a go.
Ottolenghi’s Black Pepper Tofu (Serves 4)
- 800g firm, fresh tofu (if you’re near an Asian supermarket, try to get there early in the morning and you can get it still warm)
- Grapeseed oil, for frying
- 150g butter
- 12 small shallots (350g), peeled and thinly sliced
- 8 red chillies, thinly sliced
- 12 garlic cloves, crushed
- 3 tbsp chopped ginger
- 5 tbsp crushed black peppercorns
- 3 tbsp sweet soy sauce
- 3 tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp sugar
- 16 small, thin spring onions, cut into segments 3cm long
Cut the tofu into 3cm x 2cm blocks fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel. Remove the oil and any sediment from the pan and throw in the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft.
While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse. When the shallots and chillies are soft, add the soy sauces and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through.