This recipe looks great! Just wanted to double-check: does the recipe really call for 11 tbsps of butter?
Black Pepper Tofu
The recipe for this spicy, fried bean curd comes from Plenty (Chronicle Books, 2011) by Yotam Ottolenghi. This recipe first appeared in our December 2011 issue along with our cookbook roundup Readable Feast.
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Credit: Todd Coleman
INGREDIENTS
2 cups canola oil1 ¾ lb. firm tofu, cut into 1″ cubes
½ cup cornstarch
11 tbsp. unsalted butter
3 tbsp. finely chopped ginger
12 small shallots, thinly sliced
12 cloves garlic, crushed
8 red serrano chiles, stemmed and thinly sliced
5 tbsp. coarsely ground black pepper
3 tbsp. kecap manis (sweet soy sauce; available at onlinefoodgrocery.com)
3 tbsp. light soy sauce
4 tsp. dark soy sauce
2 tbsp. sugar
16 small scallions, cut into 1 ¼″ pieces
Cooked white rice, for serving
INSTRUCTIONS
Heat oil in a 12″ skillet over medium-high heat. Toss tofu and cornstarch in a bowl until evenly coated. Fry tofu until browned all over, about 3 minutes. Drain and set aside; discard oil, and wipe skillet clean. Return skillet to medium heat with butter. Add ginger, shallots, garlic, and chiles; cook until soft, about 15 minutes. Stir in pepper, soy sauces, and sugar. Return tofu to skillet; cook, stirring, until warmed through, about 2 minutes. Stir in scallions; serve over rice.Ratings & Reviews (5)
Had to try this. Deeee-lish! One little quip however, which technically has nothing to do with the recipe. Do not, under any circumstances, buy anything from onlinefoodgrocery.com, or efooddepot.com, or any other similar sites all run by the same company. They are famous for shipping the wrong orders, sometimes never shipping your order at all. You're much safer just getting your sweet soy sauce from Amazon.
do I really have to use all that butter?
I used extra virgin olive oil just to coat the pan--no butter. It was delicious.
So good I bought the cookbook.
Black Pepper Tofu
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