I adapted this recipe for black pepper spicy tofu from Ottolenghi’s cookbook, “Plenty.”Even if you think that you don’t like tofu and cannot imagine ever eating it for a meal, please consider giving this recipe a try. It is absolutely addictive.
You must use very firm tofu so that the cubes of tofu stay intact while frying. Dusting the tofu with cornstarch also helps the tofu maintain its shape and consistency. After the tofu has been cooked to a crisp golden brown, a light sauce is created with butter, green onions, garlic, soy sauce, and of course, lots of fresh ground black pepper. Serve the black pepper tofu over steamed brown rice for a sweet and spicy vegetarian main course.
Check out my other vegetarian recipes here.