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Spicy Black Pepper Tofu
This Spicy Black Pepper Tofu is daring, savory, and barely candy with crispy tofu, caramelized shallots, ginger, garlic, and a peppery glaze. Impressed by Ottolenghi’s well-known black pepper tofu, this model is simplified, lightened up, and fully vegan, excellent for a fast and straightforward, flavor-packed weeknight dinner.
Servings:
Elements
- 1 block (14 oz / 400 g) medium, agency, or extra-firm tofu, drained and cubed (no have to press it)
- 2 tablespoons cornstarch
- 2 tablespoons mild oil, (equivalent to canola or vegetable)
- 3 – 4 shallots, thinly sliced
- 4 inexperienced onions, chopped (white and inexperienced elements separated)
- ½ – 2 crimson chilies, thinly sliced (or sub ¼-1 teaspoon crimson pepper flakes; omit for much less spice, see notes)
- 4 cloves garlic, minced or pressed
- 1 tablespoon recent ginger, minced or grated
- 1 ½ tablespoons soy sauce
- 1 tablespoon darkish soy sauce
- 1 tablespoon agave or maple syrup
- 1 teaspoon freshly cracked black pepper, (coarse grind, use a pepper grinder or mortar and pestle)
- 1 tablespoon lime juice
Directions
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Put together the tofu: Pat the tofu cubes dry and gently toss with cornstarch till evenly coated.
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Pan-fry the tofu: Warmth 1 tablespoon oil in a big nonstick or cast-iron skillet over medium warmth. Add the tofu and cook dinner for 8-10 minutes, turning often till golden and crispy on most sides. Take away from the pan and put aside.
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Sauté the aromatics: Return the pan to warmth and add the remaining tablespoon of oil if wanted. Add the shallots, white elements of the inexperienced onions, crimson chilies (if utilizing), garlic, and ginger. Prepare dinner for about 5 minutes, stirring ceaselessly, till softened and golden.
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Add the sauce: Stir within the soy sauce, darkish soy sauce, agave, and black pepper. Add the tofu again to the pan together with the inexperienced elements of the inexperienced onions and lime juice. Toss every part effectively to coat.
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Serve: Serve scorching over rice or noodles with a facet of sautéed greens or steamed greens.
Notes
Chili choices: Thai crimson chilies convey critical warmth. For milder spice, use Fresno, crimson jalapeño, and even candy crimson pepper (for colour with out the warmth).
Darkish soy sauce substitute: Use ½ tablespoon common soy sauce + ½ teaspoon molasses, or mushroom soy sauce.
Shallot swap: Use 2 small to medium crimson or yellow onions.
Customise it: Add extra soy sauce (for salt), agave (for sweetness), black pepper (for warmth), or lime juice (for brightness) to style.
Oil-free choice: Bake the tofu on a parchment-lined sheet at 425ºF (220ºC) for 20–25 minutes, flipping midway. Sauté the shallots and aromatics in a splash of broth or water as a substitute of oil.
Vitamin
Serving: 1 serving (recipe makes 4 servings) | Energy: 256kcal | Carbohydrates: 18g | Protein: 16g | Fats: 15g | Saturated Fats: 2g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 2g | Trans Fats: 0.04g | Sodium: 640mg | Potassium: 318mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 3mg
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