Crispy tofu in a black pepper sauce
A punchy yet balanced sauce filled with chillies and garlic elevates the golden, crispy tofu for a delicious, spicy supper
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
800g firm tofu
cornflour (coarse)
150g butter
12 shallots, thinly sliced
4 red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp kecap manis sweet soy sauce
3 tbsp light soy sauce
4 tbsp dark soy sauce
3 tbsp minced fresh ginger
2 tbsp caster sugar
5 tbsp coarsely crushedblack pepper
16 spring onions chopped
rapeseed or other healthy vegetable oil
Method
In a large pan or wok, heat enough rapeseed oil to deep fry your cubed tofu in (roughly 5mm up the sides).
Cube the tofu and dust liberally in the cornflour. Arrange plenty of paper towels nearby to catch the excess oil from your cubes. Fry the tofu in a few batches until crisp and golden brown, removing them onto the paper towels when ready. The cooked tofu can be set aside for now.
In a bowl combine with a whisk the different soy sauces with the sugar and black pepper.
Remove oil from pan and add butter to melt.
Add shallots, chillies, ginger and garlic cooking on a low to medium heat for roughly 15 minutes until soft.
Add the black pepper sauce and cook for a minute before adding the tofu to warm through. Lastly add the spring onions. Serve with steamed wild rice.
