black pepper tofu.

1. Go here, and listen to “Black & Blue.” (Scroll down on the left hand column.) I think I’ve fallen hard for this musician; I’ve listened to him all weekend.

2. This dish is crazy delicious.

Yes, I just watched “Lazy Sunday,” but it totally merits that description, as it’s possibly THE MOST DELICIOUS tofu I’ve ever made. There’s a LOT of flavor from the copious amounts of ginger, shallots, and garlic, and the soy sauce, butter, and pinch of sugar create a caramelized sauce that’s out of this world.

The recipe is adapted from one that Tim posted at Lottie + Doof. I’ve made several changes to decrease the fat and use ingredients I had on hand. If this version was so amazing, I can just imagine how incredible it is when you use three types of soy sauce and a whole stick of butter. Go make this! lv, molly

P.S. The success of this dish makes up for the sad excuse for a pie I made yesterday.
P.P.S. We served this with a side of sauteed chard and baby bok choy.

Black Pepper Tofu

Serves 3 generously

600 grams extra firm tofu, pressed
All purpose flour
Vegetable or olive oil
3″ piece ginger, chopped finely
1 serano chili, seeds removed, sliced thinly
1/2 cup thinly sliced shallots (about 2 large)
8 large garlic cloves, minced
4 Tbsp unsalted butter
2 Tbsp peppercorns, coarsely crushed
3 Tbsp tamari (strongly flavored soy sauce)
3 Tbsp soy sauce
1 1/2 Tbsp caster sugar (superfine sugar)
10 thin scallions, chopped into 1/2″ segments
Jasmine or brown rice, for serving

Cut the tofu into 1/2″ blocks and toss them in flour, shaking off the excess. Pour enough oil into a nonstick frying pan to create a shallow coat, and bring up to frying heat. Cook the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel to drain excess oil.
Remove the oil and any sediment from the pan, and add the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.
When the shallots and chillies are soft, add the soy sauces and the sugar, stir; then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.



2 thoughts on “black pepper tofu.

  1. Pingback: Happy and Sad « Charles Schaefer

  2. Pingback: favorite recipes of 2011. « joie de vivre!

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