Black Pepper Tofu

Black Pepper Tofu Recipe - Chinese Vegan Dish | Ingredients: Tofu, Peppercorns, Soy Sauce, Shallots, Garlic, Ginger

Region / culture: China | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Black Pepper Tofu is a tantalizing dish that combines the soft, spongy texture of tofu with the sharp, piquant flavor of black pepper. This recipe is a delightful fusion of traditional Asian flavors, making it a perfect choice for anyone looking to explore the rich culinary heritage of the region. The dish is not only flavorful but also visually appealing, with its vibrant ingredients creating a feast for the eyes.

History

The origins of Black Pepper Tofu can be traced back to Chinese cuisine, where tofu has been a staple ingredient for centuries. Tofu, made from soybeans, was historically valued for its high protein content and versatility in cooking. The addition of black pepper to tofu is a more modern innovation, reflecting the fusion of traditional Asian cooking techniques with influences from other cuisines, particularly those that favor bold and spicy flavors.

Ingredients

800 g firm tofu
vegetable oil, for frying
cornflour, for dusting the tofu
150 g butter
12 shallots (350 g), thinly sliced
8 mild red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce (shoyu)
4 tsp dark soy sauce (tamari)
2 tbsp caster sugar
5 tbsp black peppercorns, coarsely crushed (use a pestle and mortar or a spice grinder)
16 small, thin spring onions, cut into 3 cm segments

How to prepare

Start by preparing the tofu.
In a large frying pan or wok, pour enough oil to come up 5 mm on the sides and heat it up.
Meanwhile, cut the tofu into large cubes, approximately 3 cm x 2 cm. Toss the cubes in cornflour, ensuring to shake off any excess.
Add the tofu to the hot oil in batches to avoid stewing. Fry the tofu, turning it around, until it turns golden all over and forms a thin crust.
Once each batch is cooked, transfer the tofu pieces to kitchen paper to drain excess oil.
Remove the oil and any sediment from the pan. Then, add the butter.
Once the butter has melted, add the shallots, chillies, garlic, and ginger. Sauté the ingredients on low to medium heat for approximately 15 minutes, stirring occasionally, until they become shiny and completely soft.
Next, add the soy sauces and sugar. Stir well and then add the crushed black pepper.
Add the tofu to warm it up in the sauce for about a minute. Stir in the spring onions.
Serve the dish hot with steamed rice.

Variations

For a less spicy version, reduce the amount of black pepper and chillies. You can also add other vegetables such as bell peppers or broccoli to the dish for added color and nutrition. For a vegan version, substitute the butter with a plant-based alternative.

Cooking Tips & Tricks

To achieve the perfect texture for the tofu, ensure it is pressed and drained well before cooking. This removes excess moisture, allowing the tofu to crisp up nicely when fried. For an extra crispy exterior, consider double frying the tofu. Additionally, slicing the shallots, chillies, and other vegetables thinly ensures they cook evenly and absorb the flavors of the sauce more effectively.

Serving Suggestions

Black Pepper Tofu is best served hot, accompanied by steamed jasmine or basmati rice. For a complete meal, add a side of stir-fried vegetables or a fresh cucumber salad to balance the richness of the tofu.

Cooking Techniques

The key technique in this recipe is frying the tofu to achieve a golden, crispy exterior while keeping the inside soft and tender. Sautéing the vegetables on low to medium heat ensures they soften and caramelize without burning, enhancing their natural sweetness.

Ingredient Substitutions

If sweet soy sauce is not available, you can substitute it with a mixture of regular soy sauce and a little brown sugar. Tamari can be used as a gluten-free alternative to shoyu. For a healthier version, coconut oil can be used instead of vegetable oil for frying.

Make Ahead Tips

The tofu can be fried ahead of time and stored in the refrigerator. Reheat in the oven or on the stovetop before adding to the sauce. The sauce can also be prepared in advance and refrigerated, allowing the flavors to meld together.

Presentation Ideas

Serve the Black Pepper Tofu in a shallow bowl, garnished with thinly sliced green onions and a sprinkle of sesame seeds for added texture. A side of lime wedges can add a refreshing zest to the dish.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a dry Riesling pairs beautifully with the spicy and savory flavors of Black Pepper Tofu. For non-alcoholic options, consider a jasmine tea or a sparkling water with a squeeze of lime.

Storage and Reheating Instructions

Leftover Black Pepper Tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or vegetable broth if the sauce has thickened.

Nutrition Information

Calories per serving

Each serving of Black Pepper Tofu contains approximately 300 calories. This makes it a moderate-calorie dish that can fit into a balanced diet, especially when served with a side of steamed vegetables or rice.

Carbohydrates

This Black Pepper Tofu recipe is relatively low in carbohydrates, with the primary sources being the sweet soy sauce and caster sugar. The total carbohydrate content per serving is approximately 15 grams, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come mainly from the vegetable oil used for frying and the butter. To reduce the fat content, you can opt for a light frying method or use a non-stick pan with minimal oil. The total fat content per serving is around 20 grams, with a significant portion being saturated fat from the butter.

Proteins

Tofu is an excellent source of plant-based protein, making this dish a great option for vegetarians and vegans. Each serving of Black Pepper Tofu provides approximately 22 grams of protein, contributing significantly to daily protein requirements.

Vitamins and minerals

This dish is rich in various vitamins and minerals, thanks to the inclusion of fresh vegetables and tofu. Tofu is a good source of calcium and iron, while the vegetables provide vitamins A and C, along with potassium and dietary fiber.

Alergens

The main allergens in this recipe are soy (from tofu and soy sauces) and gluten (from soy sauces and potentially the cornflour if not specified as gluten-free). Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, Black Pepper Tofu is a nutritious dish that offers a good balance of proteins, fats, and carbohydrates. It is rich in vitamins and minerals, making it a healthy choice for a main meal. However, those with specific dietary requirements or allergies should consider the allergen information.

Summary

Black Pepper Tofu is a flavorful and nutritious dish that showcases the versatility of tofu. With its rich history and fusion of flavors, it's a wonderful addition to any meal. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making it a staple in your culinary repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Black Pepper Tofu. It was a warm summer day, and I was visiting my friend Mary in the bustling city of Shanghai. Mary had always been an adventurous cook, and she was excited to show me a new dish she had recently learned to make.

As we entered her small, but cozy kitchen, the aroma of sizzling peppers and garlic filled the air. Mary smiled and motioned for me to take a seat at the small wooden table as she stirred the tofu in the pan. She explained that this dish was a popular street food in China, known for its bold flavors and fiery kick.

As I watched her cook, I couldn't help but be intrigued by the way she combined the simple ingredients to create a dish that was both comforting and exciting. The tofu was crispy on the outside and tender on the inside, with a generous amount of black pepper adding a spicy kick to each bite.

Mary shared with me that she had learned this recipe from a street vendor in Shanghai who had been making this dish for decades. She explained that the secret to the perfect Black Pepper Tofu was in the way the tofu was prepared - it needed to be pressed to remove excess moisture before being stir-fried to achieve the perfect texture.

As we sat down to enjoy our meal, I took my first bite of the Black Pepper Tofu and was instantly hooked. The combination of savory tofu, fragrant garlic, and fiery black pepper was a taste sensation like no other. I couldn't believe how such simple ingredients could come together to create such a flavorful dish.

After my visit with Mary, I returned home with the recipe for Black Pepper Tofu firmly ingrained in my memory. I couldn't wait to recreate the dish in my own kitchen and share it with my family. Over the years, I have made this recipe countless times, each time adjusting the seasonings and technique to suit my own taste.

One of the things I love most about cooking is the way it allows me to connect with people and cultures from around the world. Each recipe I learn is like a window into a different way of life, and I am grateful for the opportunity to expand my culinary horizons through my love of food.

As I sit here reflecting on that fateful day in Shanghai, I am reminded of the power of food to bring people together and create lasting memories. The recipe for Black Pepper Tofu may have originated in China, but it has become a beloved dish in my own home, thanks to the generosity and skill of my dear friend Mary.

So, the next time you find yourself craving a bold and flavorful dish, why not give Black Pepper Tofu a try? I promise you won't be disappointed. And who knows, maybe you'll discover a new favorite recipe that will become a cherished part of your own culinary repertoire. Happy cooking!