Black Pepper Tofu

Black Pepper Tofu

IHCC Ottolenghi Leek Badge resized
Somehow I tend to end up posting a stir-fry for the IHCC potluck. :)

Black Pepper Tofu

Adapted from Plenty by Yotam Ottolenghi


400 g firm tofu, cut into 1/2-inch cubes
1 Tbsp clarified butter

2 Tbsp butter
4 shallots, diced
2 red chilies, thinly sliced
1 garlic clove, minced
1 Tbsp ginger, grated
4 Tbsp soy saucce
2 tsp black pepper, crushed
1 bunch spring onions, sliced


In a non-stick skillet, melt the clarified butter and fry the tofu on low heat. Toss every 3-4 minutes until the tofu becomes crisp, about 15-20 minutes.
Meanwhile, met the butter and fry the shallots until translucent. Add the chillies and garlic and fry until fragrant. Add the ginger, soy sauce, pepper and spring onions and fry for 2-3 minutes more. Fold in the crisp tofu and serve on rice.


Couscous & Consciousness said...

So pleased you made this one, Andreas - this is one of my all-time favourite Ottolenghi dishes. This is the dish that made me realise that tofu could actually be an edible food :-)

Jeanne said...

Great stir fry! Simple with plenty of spice.

kitchen flavours said...

Hi Andrea,
Stir-fry are delicious and quick. This tofu stir-fry looks delicious and just perfect with that plate of rice.

Deb in Hawaii said...

I don't know why I have not made this one yet--it looks amazing! ;-)