Sunday, September 18, 2011

Spicy Black Pepper Tofu

You think you don't like tofu? Apparently you've never had it fried. The texture becomes crispy on the outside and fluffy on the inside. Smother that with a spicy, peppery sauce and you'll realize that tofu doesn't have to be considered a meat substitute, but can become the main attraction.

{Spicy Black Pepper Tofu}
adapted from Epicurious

serves 2

1/2 package firm tofu (some brands have packages of 2 half-blocks as well)
Vegetable oil for frying
Cornstarch to dust the tofu
3 tbsp butter
4 shallots, thinly sliced (about 1/3 cup)
1 fresh red chile, seeded and thinly sliced
4 garlic cloves, crushed
1 1/2 tbsp chopped fresh ginger
5 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sugar
3 tbsp coarsely ground black pepper
2-3 green onions, sliced
Jasmine rice, prepared to package directions

Drain tofu and pat dry with paper towels. Cut into 1" cubes, pat dry again. Dust tofu in cornstarch and fry in oil, turning once until golden brown (oil should come about halfway up the sides of the tofu cubes). Fry in batches if necessary. Drain on paper towels.

Remove the oil and any sediment from the pan, then use the same pan to melt the butter. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally. Next, add the soy sauce and sugars and stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce for about a minute (letting it sit too long will make the crispy outside of the tofu become soggy. It's still delicious, but the texture adds more depth). Serve over jasmine rice, garnish with green onions.

No comments:

Post a Comment