Black Pepper Tofu

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Step 1.

Chop tofu into cubes. Coat in cornflour.

Step 2.

Add some vegetable oil to a wok. Fry the tofu until browned and set aside.

Step 3.

Get your rice on (follow pack instructions).

Step 4.

Clean wok. Place on heat and add a splash of oil. Add 4 tablespoons of butter followed by the chopped onion, garlic and ginger. Fry until soft.

Step 5.

Crush your peppercorns and add with your sugar. Mix together. Once the sugar has dissolved, add your soy sauce. Stir again.

Step 6.

Add 1 chopped red chilli and 3 chopped spring onions. Stir and then re-add your tofu. Mix it in, add 1 more tablespoon of butter, allowing it to melt. Remove from the heat.

Step 7.

Serve the tofu on top of a mound of steaming rice, garnish with chopped spring onion and enjoy!

Try the tofu at the end. If it is too sugary, add a bit more pepper. If it is too peppery, add a bit more sugar. Get that balance right.

560g Tofu (we use Tofoo)
2 Tbsp Black Peppercorns
2 Tbsp White Sugar
Large Knob of Ginger
2 Garlic Cloves
4 Spring Onions
1 Onion
5 Tbsp Butter
1 Red Chilli
400g Basmati Rice
25g Cornflour
5 Tbsp Dark Soy Sauce
5 Tbsp Light Soy Sauce