This black pepper tofu is protein rich, tasty and a little spicy dish that can be served as a meal or as a side with rice, quinoa or noodles. This is quick and easy to make too. This tofu is phenomenal in flavors.
This tofu is rich in flavors and this protein rich tofu can be made with simple ingredients in your pantry that are not expensive. This is a great one to fit in your weekly meal plan so that it helps in nourishing your family on a budget.
To make this tofu, the following ingredients are required:
Tofu - Extra firm tofu works best. Press the tofu between paper towels to remove extra moisture.
Corn flour - This helps in making a crisp texture for tofu. Do not skip this.
Shallots - Shallots have a sweet flavor when compared to onions and that helps in balancing the heat from black pepper. Onions may add to the heat. I recommend using shallots.
Black pepper - The star of the dish! Black pepper adds heat and tons of flavor. This recipe is meant to be a spicy one. To suit your taste palette, adjust the quantity of black pepper.
Soy sauce - gives the umami flavor.
Ginger and garlic - add flavor.
Fresh red chilies - These add a burst of heat. If you can’t handle the extra heat, skip or can be added in minimum quantity.
Green onions - This adds to the fresh aroma and flavor.
Sugar - balances the heat from the black pepper. I have used organic unbleached sugar. Brown sugar can also be used.
Is this recipe vegan?
My version of black pepper tofu is vegan. Sesame oil lends a depth of flavor to any dish and this dish has perfect asian flavor with the use of sesame oil. The original Yotam Ottolenghi’s version is made with butter and if you prefer that, use butter and it would be equally good too.
What to serve this tofu with?
These black pepper tofu can be served as such for a protein rich meal. I serve them with Vegan Lo Mein Noodles, rice, or fried rice. They give the perfect protein balance to the noodles or rice, and the heat also balances. This quick and easy black pepper tofu is great for weeknight dinner for weekend lunch or dinner. This can also be used to make wraps and tacos too.
How much protein per serving?
This recipe can be served as a side to 4. Each serving would give about 8g of protein when served as a side.
A note about this recipe…..
This recipe was adapted from Yotam Ottolenghi's book Plenty: Vibrant Vegetable Recipes from London's Ottolenghi. My recipe differs from Ottolenghi's in the reduction of spicy-heat and using sesame oil. Also, I use only one kind of soy sauce, which I normally use for most Asian recipes. This recipe is really spicy for us. If you can take more heat, add one more tablespoon of pepper and a couple more fresh red chilies, just like his recipe. His recipe uses butter. I normally use sesame oil, it gives tons of flavor to Asian recipes. The butter he had used balances the quantity of black pepper he has used. If you are ok with using butter and can handle the heat, go ahead and try. In anyways, you will love this tofu!
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