Black Pepper Tofu Recipe - 华体会体育推荐

Yotam Ottolenghi'sPlentyis one of the most beautiful cookbooks I've acquired in the last year, and I find myself swooning over its recipes every time I flip it open. It's full of inventive ideas (all of which are vegetarian), one of which I've already covered in this column involving adressing with orange flower water. And that creativity is no different with this recipe, which drapes crisp tofu in a complex sauce of black pepper, butter, and soy sauce.

That said, it requires some modification (this recipe in particular has been highlighted as an example of one with good ideas, but inexact quantities), which I've adapted in my version, like pan-searing the tofu instead of deep-frying it, using far less butter and keeping the amount of black pepper in check. Regardless, this result is crisp-pillowy tofu and a deeply pungent and spicy sauce, which is also sweet and warming. It's intense, so don't skip on serving it with plenty of white rice.

While the recipe calls for three different kinds of soy sauce (one of which is sweet), the recipe would be nearly as good with just one. Adding some honey or molasses to taste would balance the dish back out.

Adapted fromPlentyby Yotam Ottolenghi.

Active:30 mins

Total:50 mins

Serves:4 servings

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1 3/4poundsfirm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
Cornstarchto dust the tofu
3tablespoonsneutraloil
4tablespoonsbutter
8-12shallots(12ouncesin total), thinly sliced
4fresh red chiles, thinly sliced, or less to taste
12clovesgarlic, roughly chopped
3tablespoonschoppedfresh ginger
3tablespoonssweet soy sauce (kecap manis)
3tablespoonslight soy sauce
4tablespoonsdark soy sauce
2tablespoonssugar
2tablespoonscoarsely crushedblack peppercorns(use a mortar and pestle or a spice grinder)
16smalland thingreen onions, sliced or shredded
Cooked white ricefor serving

In a large bowl, spinkle the tofu with the cornstarch and toss well to lightly coat.
Heat the oil a large (12-inch) skillet over medium-high heat until almost smoking. Add the cubes of tofu and cook, turning the pieces occasionally, until golden and crisp all over. Transfer to a sheet pan lined with paper towels and set aside.
Wipe out the skillet with a paper towel and add 3 tablespoons of the butter. Heat the skillet over medium until the foam subsides, then add the shallots, chiles, garlic, and ginger. Cook, stirring often, until completely soft.
Add the soy sauces to the skillet, along with the sugar and peppercorns. Stir until the sugar is dissolved, then add the tofu back to the skillet and stir to coat it well. Taste for a balance of sweet and spicy, adding sugar or more peppercorns as needed (keep in mind the sauce is meant to be very intense and may well be salty).
Add the remaining tablespoon of butter and turn off the heat. Stir well until the butter is just melted into the sauce (it should make it somewhat shiny). Add the scallions and stir, then serve with white rice.

Nutrition Facts(per serving)
452	Calories
23g	Fat
57克	Carbs
9g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	452
% Daily Value*
Total Fat23g	30%
Saturated Fat 8g	41%
Cholesterol31mg	10%
Sodium2297mg	100%
Total Carbohydrate57克	21%
Dietary Fiber 6g	20%
Total Sugars 22g
Protein9g
Vitamin C 30mg	149%
Calcium 129mg	10%
Iron 3mg	19%
Potassium 697mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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