Black Pepper Tofu

By Yotam Ottolenghi

A flavorful black pepper tofu dish with aromatic spices and crispy texture. Inspired by Yotam Ottolenghi's signature style.

Ingredients

• 400g firm tofu, pressed and cubed
• 2 tablespoons black peppercorns, coarsely ground
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 spring onions, sliced
• 1 red bell pepper, sliced
• Sesame seeds for garnish

Instructions

1. Press the tofu for at least 15 minutes to remove excess moisture. Cut into 2cm cubes.
2. Toss tofu cubes with cornstarch until evenly coated.
3. Heat 2 tablespoons of oil in a large pan over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
4. In the same pan, add remaining oil. Add garlic, ginger, and ground black pepper. Cook for 1 minute until fragrant.
5. Add bell pepper and cook for 2-3 minutes until slightly softened.
6. Mix soy sauce, rice vinegar, and maple syrup. Pour into the pan and bring to a simmer.
7. Return the crispy tofu to the pan and toss to coat in the sauce. Cook for 2 minutes.
8. Garnish with spring onions and sesame seeds. Serve immediately with rice or noodles.

Nutrition Information

Per serving: 280 calories, 18g protein, 16g fat, 18g carbohydrates, 3g fiber