If you like your tofu with some bite, this dish will win you over. Spicy, sweet and warming from the intense black pepper, this is a crowd pleaser – mop it all up with a big bowl of rice.
Ingredients (serves 2)
300g Miso Tasty Firm Tofu, drained and cut into 1.5cm thick rectangular pieces
170g unsalted butter (if vegan, swap with
coconut butter or olive oil spread)
1 medium red onion, finely sliced
Half red pepper, finely sliced into strips
6 spring onions, finely sliced
1 whole bulb of garlic, finely sliced
3 tbsp of minced fresh ginger
3 tbsp of light soy sauce
4 tbsp of dark soy sauce
2.5 tbsp of brown sugar
5 tbsp of crushed black peppercorn
Great served with steamed rice or egg/rice noodles.
First take the rectangular pieces of tofu and coat in the cornflour, until all the sides are covered.
Heat up 3tbsp vegetable oil in a frying pan until bubbling hot. Space the tofu out one by one in the oil and turn individually until all sides are crunchy and golden, then drain on a paper towel. Do this in separate batches using more oil if needed.
In a clean frying pan, heat-up 3 tbsp of vegetable oil for 2 minutes before adding the red onion and spring onions, and stir-fry until softened. Next add the red pepper, garlic and ginger to the pan then the butter.
In a small bowl, mix the soy sauces and brown sugar, before adding to the pan. Stir frequently to ensure the butter doesn’t split from the sauce.
Finally add the black pepper and stir for 1 minute, before adding the tofu. Stir through gently.
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