Apparently they made this on MasterChef the other day (must buy a Yotan Ottolenghi recipe book!) – I have the recipe ripped out of an old Veg Soc magazine, which I found the other day,but it’s also on the Guardian website
The original recipe served 4 so I roughly halved everything. We also had it with some purple sprouting broccoli fresh from the garden.
It also said to cook the tofu before starting the sauce, but i think it makes more sense to start the sauce first, then put the rice on & then cook the tofu? does mean you need 3 pans on the go though.
Both DH & I really liked this, but as tasty as the peppercorns were, they were getting to be a bit too much by the end of the meal! – Next time I’ll be putting less peppercorns in.
- half a pack of firm tofu
- veg oil for frying
- cornflour to dust the tofu
- 75g butter
- 6 small shallots, thinly sliced (I didn’t have any, so used 2 onions instead)
- 4 fresh red chillies (fairly mild ones) thinly sliced (I used 3 dried)
- 6 garlic cloves, crushed
- 1.5 tbsp chopped fresh root ginger
- 7 tbsp reduced salt soy sauce
- 1 tbsp caster sugar
- 2 tbsp black peppercorns, coarsely crushed (use a pestle & mortar)
- 8 small and thin spring onions, sliced longways & then cut into 3cm segments
- jasmine rice for two
- cut the tofu into large cubes (about 3 x 2 cm) & drain on kitchen roll
- put the kettle on (water for the rice)
- melt the butter in a large-ish saucepan (the tofu will end up in here too)
- add shallots, chillies, garlic & ginger
- saute on a low to medium heat for about 15mins, stirring occasionally until the ingredients have turned shiny & are totally soft
- put the rice on
- heat some (~2mm) oil in the wok/frying pan
- toss the tofu in some cornflour (I shook them together in a tupperware box)
- fry the tofu, turning them around until they are golden all over
- transfer the tofu onto kitchen roll when they are cooked.
- add the soy sauces and sugar to the shallots etc and stir
- then add the crushed black pepper
- add the tofu to warm it up in the sauce for about a minute
- finally, stir in the spring onions
- serve hot, with the rice.