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Photo by: Jonathan Lovekin

Black pepper tofu

Print Recipe

800g firm tofu (such as Tau Kwa brand)
vegetable oil for frying
cornflour to dust the tofu
150g butter
12 small shallots (350g in total), thinly sliced
8 fresh red chillies (fairly mild ones), thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh root ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp caster sugar
5 tbsp coarsely crushed black
peppercorns (use a pestle and mortar or a spice grinder)
16 small and thin spring onions, cut into 3cm segments

You will definitely surprise yourself with this one. It is an extremely delicious dish that’s quick and straightforward to make, but looks as if it’s been prepared at a top Chinese restaurant. It is fiery, both from the chillies and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don’t go too far.

Serves 4

(p 44, Plenty)

Method

The method for this recipe is available in the book Plenty, available to buy here.
Plenty |
£25.00

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