Black Pepper Tofu

This is one of my very favourite recipes. It is from Yotam Ottolenghi's Plenty. When Françoise makes it, she cuts back on the chilli and pepper, using a single red chilli (without seeds) and only 2 tablespoons of black pepper. You can use 9 tablespoons of regular soy sauce if you do not have the sweet, light, and dark variants called for in the recipe. Softer tofu is best for this recipe. Françoise sometimes makes into simple veggie stir fry and rice. So good.

[PDF file of recipe]

06 November 2015