Black Pepper Tofu Recipes

BLACK PEPPER TOFU

Black Pepper Tofu image

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

Ingredients

1 3/4 lbs firm tofu
Vegetable oil for frying
Cornstarch to dust the tofu
11 tbsp butter
12 small shallots (12 ounces in total), thinly sliced
8 fresh red chiles (fairly mild ones), thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
16 small and thin green onions, cut into 1 1/4-inch segments

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 TOFU

Black Pepper Tofu image

Tofu's proponents have tried to get us to see all the ways to improve its texture-freezing or pressing or boiling to rid it of spare water, broiling or roasting to crisp it up. These are all effective at making tofu friendlier to cook with, but nothing is as guaranteed to seduce a skeptic as dredging tofu in cornstarch and pan-frying it to a shiny crisp, while the inner bits go soft and custardy. The just-fried nubs are almost too crunchy to eat, which is why it's a good idea to add them to a pan of shallots, chiles, ginger, and garlic that have stewed in butter and soy and heaps of black pepper. In the sauce, the fried cubes will relax just enough, but maintain all the integrity you've fried into them. This recipe is excerpted from Food52 Genius Recipes. Read our review.

Provided by Kristen Miglore

Categories Main Course

Yield 4

Number Of Ingredients 14

Ingredients

Vegetable oil, for frying
1-3/4 lb. firm tofu
Cornstarch, to dust
11 Tbs. unsalted butter
12 small shallots, thinly sliced
8 fresh red chiles (fairly mild ones), thinly sliced
12 cloves garlic, crushed
3 Tbs. finely chopped fresh ginger
3 Tbs. sweet soy sauce (kecap manis)
3 Tbs. light soy sauce
4 tsp. dark soy sauce
2 Tbs. sugar
5 Tbs. coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
16 small, thin green onions, cut into 1-1/4-inch segments

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 over medium-high. Cut the tofu into large cubes, about 1 inch (2.5cm) square. 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 add the butter and melt it over low to medium heat. Add the shallots, chiles, garlic, and ginger. Sauté 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.

Nutrition Facts : ServingSize 4

BROILED BLACK-PEPPER TOFU

Broiled Black-Pepper Tofu image

Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu will remove excess water and allow it to soak up the peppery marinade.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Number Of Ingredients 5

Ingredients

1 1/2 blocks firm tofu (from two 14-ounce packages)
2 tablespoons tamari soy sauce
1 tablespoon toasted sesame oil
3/4 teaspoon freshly ground pepper
Soy-Lemon Dipping Sauce

Steps:

Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such as large cans of food); let stand 20 minutes.
Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.

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