Spicy Black Pepper Tofu
Serves: 2
  • ½ pounds firm tofu, chopped
  • 2 Tbsp oil, olive oil or any cooking oil
  • Cornstarch for coating tofu
  • 1 medium size red onion, cut in thin slices
  • 3-4 bird's eye red chilies, cut in thin slices (adjust as per taste)
  • 6 garlic cloves, crushed and chopped
  • 1 tbsp fresh ginger, chopped
  • 4-5 Tbsp soy sauce, low sodium preferred (adjust as per taste)
  • ½ - 1 Tbsp sugar (adjust as per taste)
  • 1 tbsp freshly crushed black pepper
  • Parsley for garnishing
  • ⅓ cup white rice
  1. Pat tofu dry with a paper towel. Cut in bite size pieces. In a plate place some cornstarch and lightly coat tofu in cornstarch and dust the excess. Keep it aside.
  2. In a pan, heat 1 Tbsp oil. Once hot, layer cornstarch coated tofu pieces and let them get crispy on med to med-high heat. Flip after 7-10 minutes and repeat on all sides. Keep the cooked tofu on a plate lined with paper towel. Keep it aside.
  3. While tofu in cooking, take another pan and add rice. Clean rice with water. To it add 2 cups water and cook. Keep an eye, add more water if still hard. Once cooked, cover and keep aside.
  4. While the tofu and rice are getting ready, chop the vegetables. Once tofu is cooked, use the same pan for making the sauce. Clean the pan using a paper towel and to it add remaining 1 tbsp oil. Once hot, add onion,chilies,garlic and ginger and cook it on low for 10-12 mins until soft and shiny. To it add soy sauce, sugar and black pepper. Add the cooked tofu and let it get warm. Taste and adjust if needed.
  5. Serve steamed rice with black pepper tofu. Do not forget a chilled beer!
Some tips for weak souls though. If you can't handle too much heat, start with fewer red chilies and black pepper and adjust as per your taste buds.
This recipe is adapted from Yotam Ottolenghi's PLENTY.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/spicy-black-pepper-tofu/