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Black Pepper Tofu

Crispy fried tofu tossed in a bold, peppery sauce with sweet onions, garlic, and fresh chilies. A Yotam Ottolenghi classic that converts even tofu skeptics.

DinnerAsian FusionEasy

15 min

Prep

15 min

Cook

30 min

Total

Servings

Easy

Difficulty

Instructions

Press the tofu for 10 minutes, then cut into 1-inch cubes. Toss in cornstarch.

Heat oil in a large skillet over high heat. Fry the tofu in batches until crispy and golden on all sides, 6-8 minutes total. Remove to a plate.

In the same pan, melt the butter. Add shallots and cook for 5 minutes until soft and golden. Add garlic and chilies, cook 1 minute. Add the black pepper and cook 30 seconds.

Tip: The amount of black pepper seems extreme, but that's the point. It mellows when cooked in butter and becomes aromatic rather than just spicy.

Add soy sauce, sweet soy sauce, and sugar. Return the tofu to the pan and toss until coated and glossy. Serve immediately over rice.

Nutrition per Serving

320kcal

Calories

16g

Protein

24g

Carbs

20g

Fat

Fiber

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Black Pepper Tofu

Ingredients

Instructions

Nutrition per Serving

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