Black pepper tofu

Black Pepper Tofu Serves: 2 people Prep Time: 10 minutes Cooking Time: 14-19 minutes Freshly ground black peppercorns give this tofu dish its signature fiery kick, which we add to a sweet and sticky sauce and serve with rice, broccoli and cucumber. Notes If you can’t find light and dark soy sauce, you can simply use regular soy sauce (which is probably light soy sauce). However it might add a more salty flavour to the dish, so you might want to consider adding more sweetness to balance the flavour. You can easily lower the total calories and fat by reducing the amount of coconut oil and maple syrup. If you can, try to find refined coconut oil – which has a higher smoking point and is more suitable for cooking compared to unrefined (raw or virgin) coconut oil. The tofu we use is extra-firm and doesn’t require pressing. Depending on how firm your tofu is, you might need to press it before slicing into cubes. We like our black pepper sauce extra fiery so we add all three teaspoons of freshly ground black peppercorns, but you can choose to add less and adjust to your liking. You can serve the tofu with whatever veggies you like. Steamed pak choi or green beans would also work well, as well as grated carrot and thinly sliced radish.

Updated at: Thu, 17 Aug 2023 10:37:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1075.6 kcal (54%)

Total Fat59 g (84%)

Carbs98.3 g (38%)

Sugars42.1 g (47%)

Protein45.5 g (91%)

Sodium2194.9 mg (110%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300gfirm tofu

press if required

3 Tbspcoconut oil

1 ½ Tbspcornflour

150gbroccoli

peeled + finely chopped

0.5 thumbfresh ginger

peeled, finely chopped

2 Tbsplight soy sauce

1 Tbspdark soy sauce

3 Tbspmaple syrup

3 tspblack peppercorns

3spring onion

chopped

0.5red chilli

chopped + seeds removed

0.25cucumber

diced

Instructions

Step 1

Method

Step 2

Slice the tofu into cubes and transfer to a bowl. Cover with the cornflour and mix until the tofu is coated all over in the cornflour.

Step 3

Add 1 tablespoon of coconut oil to a non-stick frying pan on a medium heat. When the oil is hot, add the tofu and fry on all sides until golden, which will take about 10-15 minutes. Then transfer to a plate.

Step 4

Meanwhile, cook the rice as per the packet instructions and steam the broccoli for about 5 minutes or until slightly soft, then keep both covered.

Step 5

Place the pan back on the heat and add 2 tablespoons of coconut oil. When the oil is hot, add the garlic and ginger and fry for 2 minutes or until they begin to brown.

Step 6

Next add the light soy sauce, dark soy sauce and maple syrup. Then grind the peppercorns and add them to the sauce (depending on how fiery you like it, you might want to add half and see how you go). Turn the heat up and cook for another couple of minutes or until the sauce begins to thicken, but avoid caramelising the sauce because the syrup might burn.

Step 7

Finally add the crispy tofu, spring onion, and red chilli. Stir to coat the tofu in the sauce, then serve with the jasmine rice, broccoli and cucumber.

Notes

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