Tofu Tuesday

P/C: A


This morning, my ears were cold during my run. Not just a little chilly, the way they are on a rainy July morning, but actually cold, and accompanied by numbing fingers and barely visible breath. It seems like fall is here again.

It's so nice to be back in Halifax, after having spent a great, but busy, post-GMAT week with family and friends. Our friends' wedding festivities were so much fun, in spite of the moonshine, and my brother's big move into residence was accompanied by teary parents, as expected. And then it was off to visit my dear A in Toronto, where catch ups, coffee, and of course, cooking, abounded.

My first night in town, A and I tried out a recipe from by one of our favorite chefs of the moment, Yotam Ottolenghi. His cookbook Jerusalem has provided M and me with an endless supply of delicious dinner ideas, and its sister book, Plenty, is much loved by my mother. The black pepper tofu dish we chose to try is one that is a delicious alternative to the standard teriyaki or peanut sauce-based stir -fries, and though it is a bit more labor-intensive and requires a bit more active time, the tastiness factor makes it well worth the wait. A and I cut out a bit of a heat by adding fewer chilies than the original recipe called for, and substituting dry chilies for fresh ones; in the past, my mom and I have added fresh chilies and the result is quite a bit more fiery. However, as will all cooking, it's personal preference. Deliciously peppery and crispy, with just enough sweetness to balance the kick, this dish is best served warm with white rice and a simple side (we had sautéed red peppers and mushrooms, but I imagine that wilted green with garlic or a fresh side salad would be phenomenal as well. Hint: the tofu is arguably even better reheated the next day!

Black Pepper Tofu
Adapted from 'Plenty' by Yotam Ottolenghi

Prep time: 20 minutes
Cook time: 30 minutes
Total active time: 40 minutes

Serves 4

Ingredients
-  1 lb firm tofu, cut into 1-inch cubes
- vegetable oil, for frying
- flour or cornstarch, to dust tofu
- 2-3 tbsp olive oil
- 6 small shallots, sliced thinly
- 2-3 dried red chilies, thinly sliced
- 6 cloves of garlic, crushed
- 1 1/2 tbsp chopped fresh ginger
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 1/2 tbsp sugar
- 3 tbsp coarsely crushed black pepper  (use a mortar and pestle or a spice grinder)
- 4-5 green onions cut into 1 1/4 inch segments

1. Pour enough oil into a large frying pan that oil comes up about 1/4 inch up the sides and heat. Cut the tofu and toss into the cornstarch and tofu. Dust off the excess and add to hot oil. Fry in small batches to avoid stewing the tofu, turning the pieces as you go, until they are golden brown and have a thin crust. Transfer fried tofu to a plate lined with paper towels.

2. After frying, remove oil and any sediment from the pan, then heat the remaining oil (2-3 tbsp). Add shallots, chilies, ginger and garlic, and sauté on low to medium heat for about 10-15 minutes, until ingredients are shiny and soft.

3. Add soy sauces and sugar and stir, then add crushed black pepper.


4. Add tofu to warm it up in the sauce, mix well and heat through. Add the green onions and serve.

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