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Black pepper tofu from Plenty (page 44) by Yotam Ottolenghi

  • spring onions
  • shallots
  • soy sauce
  • cornflour
  • garlic
  • fresh ginger
  • caster sugar
  • black peppercorns
  • butter
  • red chiles
  • sweet soy sauce
  • firm tofu

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Notes about this recipe

  • sarahkalsbeek on July 14, 2018

    Made this with about 8 T butter instead of full amount, and fewer chiles and pepper and it was still amazing!

  • VineTomato on June 10, 2017

    Brilliant recipe. If you are not convinced by tofu, try this.

  • Bloominanglophile on July 09, 2016

    My daughter and I loved this dish, but my husband didn't dig the amount of pepper in the recipe--might take it down to 3 Tbsp. next time I make it.

  • Zosia on April 16, 2016

    Even made with half the chiles and pepper, this is a fiery hot dish and I felt that the lovely caramel flavours of the sauce were overwhelmed by the level of heat. Like some others, I replaced all of the butter with just a few tbsp of oil.

  • Alfazed on August 09, 2015

    Extremely good! Recipe calls for a stupefying amount of butter; sadly it was not as good with less. Something about the fat coating the tongue makes the pepper really work, so I am working on other replacements for butter. I like to add eggplant (cooked like the tofu in a little corn starch), and red bell peppers for color.

  • Barb_N on August 21, 2014

    The technique for tossing the tofu in cornstarch (cornflour) before sautéing changed my life- it is the only way I do it now. That said I much prefer other sauces to this pepper which is admittedly not my thing.

  • MaryCunningham86 on April 26, 2014

    My favourite tofu recipe, and one I cook again and again. I love how spicy it is, and leaving the peppercorns slightly coarse gives the sauce a nice texture. Like other notes, I use nowhere near the amount of butter specified in the recipe, and add a little peanut oil. I also lightly steam vegetables (broccoli, carrot, cauliflower, snow peas, cabbage - whatever I have really) and add that at the end along with the tofu.

  • TrishaCP on June 27, 2013

    This was pretty great. I halved the recipe, and used 2 Fresno peppers, de-seeded as the chiles, and the recipe could have used a tad bit more heat. I finely ground my pepper and that worked for us. I also skipped the butter for much less peanut oil for the aromatics, with just about a teaspoon at the end for some flavor. Since I've been obsessed with Malaysian food and therefore cooking a lot of it, I actually had all of the soy sauces on hand and they did contribute a wonderful depth of flavor to the sauce. (Sounds like from others that the dish works without them though.) Finally, maybe the best part of the dish was the wonderful pieces of garlic, which basically caramelize and get really sweet and tasty.

  • chawkins on April 02, 2013

    Excellent with significantly reduced amount of butter. I halved the recipe, and used the specified amount for everything with the exception of the butter and the fresh red chiles. Instead of the suggested 5 1/2 tablespoon of butter, I only used 1 tbs and in place of the 4 mild fresh red chiles, I used two very hot dried ones, would have been better if I only used one. Surprisingly, deep frying the corn starch dusted tofu cubes did not produce a lot of splatter

  • oddkitchen on January 18, 2013

    I made this with about 5 Tbsp olive oil instead of the called-for 11 Tbsp butter and thought it was fine. If you don't have light or sweet soy, don't sub with regular "dark" -- the saltiness will be unpalatable.

  • meggan on April 04, 2012

    This recipe is unbelievably good. It is pretty peppery but you can always reduce the amount. The cornstarch fried tofu has a lot of other applications too.

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