Black Pepper Tofu

Our family is eating meat-free this week for a Hindu religious festival called Navratri. So I’m using Yotam Ottolenghi’s wonderful vegetarian cookbook, Plenty, to make some creative recipes. I decided to get some extra firm tofu and try this simple blackened tofu dish (healthier version). It was spicy and flavorful. Enjoy!


1 packet of extra firm tofu- cut into inch cubes

Vegetable oil for frying tofu

Cornstarch to dust the tofu

2 tablespoons butter

2 shallots, thinly sliced

1/2 tsp of red pepper flakes

2 cloves of garlic, crushed

1 tablespoon of ginger paste

2 tablespoons of dark soy sauce

2 tablespoons of soy sauce

1 tablespoon of sugar

1 tablespoon of black pepper, freshly ground

2 tablespoons of green onion, diced small


  1. Heat oil in non-stick pan, add tofu cubes and fry gently until all sides are golden brown, then place on paper towels.
  2. Clean pan and add 2 tablespoons of oil with 2 tablespoons of butter, add shallots, chili flakes, garlic and ginger. Saute on low to medium heat for 5 min, then add soy sauces and sugar. Stir and add the black pepper.
  3. Add the tofu to the sauce, and stir gently, add green onions on top. Serve with basmati rice.


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