food for thought

by michelle

black pepper beancurd

with one comment

A birthday request was fulfilled with Yotam Ottolenghi‘s inspiring cookbook Plenty. This first recipe I tried didn’t disappoint.

Cut 400g (14oz) of firm tofu (beancurd) into cubes and toss in some cornflour. Shallow fry in batches in hot vegetable oil and remove onto paper towel. Discard the oil and sediment and melt some butter in the same pan. Gently fry 6 thinly sliced brown shallots, 4 thinly sliced long red chillies, 3 finely diced cloves of garlic and an equal amount of finely diced fresh ginger until soft. Add 1½ tablespoons of kecap manis, 1½ tablespoons of  soy sauce, 2 tablespoons of dark soy, 1 tablespoon of caster sugar and 2½ tablespoons of coarsely crushed black pepper. Return the tofu to the pan to reheat. Lastly add some thinly sliced spring onions. Serve hot with steamed rice.

Advertisements

Written by michelle picker

October 6, 2012 at 9:45 am

One Response

Subscribe to comments with RSS.

  1. Yum YUMMMMM,,,,

    _____

    Cindy Watkin

    October 6, 2012 at 3:40 pm


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: