# Black Pepper Tofu

By Yotam Ottolenghi

A flavorful black pepper tofu dish with aromatic spices and crispy texture. Inspired by Yotam Ottolenghi's signature style.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

## Ingredients

- 400g firm tofu, pressed and cubed
- 2 tablespoons black peppercorns, coarsely ground
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 spring onions, sliced
- 1 red bell pepper, sliced
- Sesame seeds for garnish

## Instructions

1. Press the tofu for at least 15 minutes to remove excess moisture. Cut into 2cm cubes.
2. Toss tofu cubes with cornstarch until evenly coated.
3. Heat 2 tablespoons of oil in a large pan over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
4. In the same pan, add remaining oil. Add garlic, ginger, and ground black pepper. Cook for 1 minute until fragrant.
5. Add bell pepper and cook for 2-3 minutes until slightly softened.
6. Mix soy sauce, rice vinegar, and maple syrup. Pour into the pan and bring to a simmer.
7. Return the crispy tofu to the pan and toss to coat in the sauce. Cook for 2 minutes.
8. Garnish with spring onions and sesame seeds. Serve immediately with rice or noodles.

## Nutrition Information

Per serving: 280 calories, 18g protein, 16g fat, 18g carbohydrates, 3g fiber