First cooked by: @matthewdking
Date: Week 16 FACN2
Author of Recipe: Yotam Ottolenghi
This tasty tofu recipe goes well with rice or noodles. Side dishes are a good idea such as some roasted red peppers or mushrooms.
- firm tofu (four packs)
- corn flour
- corn oil
- 3 chillies (remove the seeds)
- 3cm ginger
- 1 large white onion
- 6 cloves of garlic
- 5 tablespoons dark soy sauce
- 5 tablespoons sweet soy sauce
- 3 tablespoons ground peppercorns
- tablespoon caster sugar
- small bunch of spring onions
- Cut the tofu into small 1-2cm cubes
- Coat each tofu cube with corn flour
- Once coated shallow fry in corn oil the tofu until crispy
- Be careful not to fry too many in a pan at once as they can start to stew
- Set aside on some kitchen roll to soak up some oil
- Finely chop the onion, garlic, chilli and ginger
- Fry in some butter and corn oil
- Once soft and shiney add the soy sauce, ground peppercorns and sugar, mix well and cook for 5 minutes
- Add the tofu and warm through ensuring all the tofu is full coated
- Sprinkle over the roughly chopped spring onions
- Serve with rice or noodles
