Tofu And Black Pepper Food
BLACK PEPPER TOFU
Provided by Yotam Ottolenghi
Categories Side Sauté Vegetarian Quick & Easy Dinner Lunch Tofu Pan-Fry Healthy Soy Sauce Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
- Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
- Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.
BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS
This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce. The dish can be served over baby spinach or in lettuce cups instead of with rice for a satisfying salad.
Provided by Kay Chun
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
- Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
- Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
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- Heat the oil in a large skillet over medium-high heat until hot. Add the tofu and spread it out without overlapping. Let cook without touching until the bottom turns golden brown. Flip the tofu. Cook, stirring occasionally, until most sides turn golden. Transfer the tofu to a big plate.
- Turn the heat to medium-low. Drain most of the oil from the pan by wiping the pan with a few layers of paper towel held in a pair of tongs. Leave about 1 tablespoon of oil in the pan.
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- Optional: press the tofu for 20-30 minutes following this how-to press tofu tutorial. Pressing the tofu will help it get a little crispier and absorb more flavour but it’s not necessary to the success of the recipe.
- If you plan to serve this recipe with rice as recommended, start cooking that now, according to package instructions.
- Cut the tofu into approximately 1/2-inch cubes and toss with the cornstarch and soy sauce. Set aside and heat 1 tsp of oil in a large skillet over medium heat.
- Add the tofu and cook for about 60-seconds on each of the 6 sides until each piece is browned and crispy. Remove from the pan.
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