Ottolenghi’s Spicy Black Pepper Tofu

Pat tofu dry with a paper towel. Cut it into bite-size pieces. Put the cornstarch on a plate, lightly coat tofu in cornstarch and tap it to remove the excess. Keep it aside.

In a large skillet over medium-high heat, heat half of the oil. Once hot, layer cornstarch-coated tofu pieces into the skillet and let them get crispy on the bottom side. Flip after 7-10 minutes and repeat on all sides. When done, remove it from the skillet and set the cooked tofu on a plate lined with paper towel. Keep it aside.

While tofu is cooking, take another pan and add rice. Cook rice according to package instructions. Once cooked, cover and keep aside.

While the tofu and rice are getting ready, chop the vegetables, if you haven’t already. Once tofu is cooked and removed from the pan, use the same pan for making the sauce. Clean the pan using a paper towel then add the remaining half of the oil. Heat over medium heat. Once oil is hot, add onion, chilies, garlic and ginger and cook it on low for 10-12 minutes or until soft and shiny. Then add soy sauce, sugar and black pepper. Add the cooked tofu, stir to coat it with the vegetables and sauce and let it get warm. Taste and adjust seasonings if needed.

Serve steamed rice with black pepper tofu on top, and garnish with the parsley. Do not forget a chilled beer!

Adapted from PLENTY by Yotam Ottolenghi.