Ottolenghis Spicy Black Pepper Tofu Recipe

Name: Ottolenghis Spicy Black Pepper Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Firm Tofu; 1/4 cups Cornstarch For Coating; 2 Tablespoons Oil, Olive Oil Or Vegetable Oil; ⅓ cups White Rice, Rinsed Well; 1 whole Red Onion, Medium, Sliced Thin; 4 whole Bird's Red Eye Chili, Chopped (as Per Taste); 6 cloves Garlic, Crushed And Chopped; 1 Tablespoon Fresh Ginger Chopped; 4 Tablespoons Light Soy Sauce (adjust As Per Taste); 1/2 Tablespoons Sugar (Adjust As Per Taste); 1 Tablespoon Freshly Crushed Black Pepper; 1/2 teaspoons Chopped Parsley, For Garnishing

Servings: persons

1/2 pounds Firm Tofu
1/4 cups Cornstarch For Coating
2 Tablespoons Oil, Olive Oil Or Vegetable Oil
⅓ cups White Rice, Rinsed Well
1 whole Red Onion, Medium, Sliced Thin
4 whole Bird's Red Eye Chili, Chopped (as Per Taste)
6 cloves Garlic, Crushed And Chopped
1 Tablespoon Fresh Ginger Chopped
4 Tablespoons Light Soy Sauce (adjust As Per Taste)
1/2 Tablespoons Sugar (Adjust As Per Taste)
1 Tablespoon Freshly Crushed Black Pepper
1/2 teaspoons Chopped Parsley, For Garnishing

1
Pat tofu dry with a paper towel.
2
Cut it into bite-size pieces.
3
Put the cornstarch on a plate, lightly coat tofu in cornstarch and tap it to remove the excess.
4
Keep it aside.
5
In a large skillet over medium-high heat, heat half of the oil.
6
Once hot, layer cornstarch-coated tofu pieces into the skillet and let them get crispy on the bottom side.
7
Flip after 7-10 minutes and repeat on all sides.
8
When done, remove it from the skillet and set the cooked tofu on a plate lined with paper towel.
9
Keep it aside.
10
While tofu is cooking, take another pan and add rice.
11
Cook rice according to package instructions.
12
Once cooked, cover and keep aside.
13
While the tofu and rice are getting ready, chop the vegetables, if you havent already.
14
Once tofu is cooked and removed from the pan, use the same pan for making the sauce.
15
Clean the pan using a paper towel then add the remaining half of the oil.
16
Heat over medium heat.
17
Once oil is hot, add onion, chilies, garlic and ginger and cook it on low for 10-12 minutes or until soft and shiny.
18
Then add soy sauce, sugar and black pepper.
19
Add the cooked tofu, stir to coat it with the vegetables and sauce and let it get warm.
20
Taste and adjust seasonings if needed.
21
Serve steamed rice with black pepper tofu on top, and garnish with the parsley.
22
Do not forget a chilled beer!
23
Adapted from PLENTY by Yotam Ottolenghi.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pounds Firm Tofu, 1/4 cups Cornstarch For Coating, 2 Tablespoons Oil, Olive Oil Or Vegetable Oil, ⅓ cups White Rice, Rinsed Well, and more.

Yes, Ottolenghis Spicy Black Pepper Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ottolenghis Spicy Black Pepper Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions