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Pepper Tofu

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 30 min
  • 45 min
  • $$$$
Gatheredtable
adapted from Plenty by Yotam Ottolenghi

Ingredients

  • 12 shallots, thinly sliced
  • 4 red chili pepper, thinly sliced
  • 12 garlic cloves, crushed
  • 3 tablespoons chopped fresh ginger
  • 10 scallions, cut in half
  • 1 3/4 pound firm tofu
  • 1/2 cup cornstarch
  • 1/3 cup canola oil
  • 11 tablespoons unsalted butter
  • 3 tablespoons sweet soy sauce
  • 7 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 1/2 tablespoons black pepper

Directions

Prep: 1. Slice: shallots and chili. 2. Crush garlic. 3. Chop ginger. 4. Cut scallions in half. 5. Drain/dry tofu and cut into cubes, about 1x1 inch. Toss them in cornstarch and shake off excess. Make: 1. Heat 1/4-inch oil in a frying pan. 2. Add tofu, frying in batches so they don't stew in pan. Fry until golden all over and have a thin crust. (As tofu is cooked, transfer to paper towels.) 3. Wipe out pan, then add butter and melt. 4. Add shallots, chili, garlic and ginger. Sauté on medium-low heat about 15 minutes, stirring occasionally, until soft. 5. Add soy sauce and sugar and stir, then add black pepper. 6. Add tofu to warm it up in the sauce for about 1 minute. Stir in scallions. Serve hot.

Notes

If you can't find sweet soy sauce, use 3 more tablespoons of soy sauce and add a teaspoon of brown sugar! If you've never tried sweet soy sauce you'll be surprised by how much it can add to a dish, so delicious. To drain tofu, press it between paper towels and something heavy (like a skillet) for about 10 minutes.

Goes great with these recipes

Simple Sesame Noodles
Baby Bok Choy with Sesame Soy Sauce
Citrus Chive Green Beans
Sesame Ginger Bok Choy
Asian-style Sesame Kale
Shiitake Mushrooms and Sugar-snap Peas
Sugar Snap Peas with Sesame
Sesame Broccoli
Asian Cucumber Salad
Bok Choy with Garlic and Ginger
Brown Rice
Basic White Rice

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