Ottolenghi-made-famous, hawker-born: crisp tofu in a butter-soy sauce absolutely loaded with coarse black pepper — a cracked-peppercorn thunderstorm.
500 g
⬜ Tofu ›
firm, cubed, pressed dry
2 tbsp
🌑 Black Pepper ›
coarsely ground — yes, two tablespoons
Mise en place
Before you start
Prep checklist
Tofu — firm, cubed, pressed dry
Black Pepper — coarsely ground — yes, two tablespoons
Toss dried tofu in cornstarch; shallow-fry in a little oil until golden-crusted all over, 8 minutes. Set aside.
Melt the butter; soften garlic, ginger, and chili 2 minutes; add the pepper and let it BLOOM in the fat 30 seconds — the room will announce it.
💡
Two tablespoons is not a typo. Bloomed in butter, black pepper becomes a warm, floral force instead of a sneeze.
Soy and sugar in; tofu tossed through until lacquered; scallions last. Rice essential — the sauce is a controlled burn.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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