The butter & the pepper is a combo made in heaven. Warms you all the way down to your toes
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Serves
4
Tofu
Black Peppercorn
Caster Sugar
Ginger
Garlic
Spring Onion
Onion
Butter
Chilli
Basmati Rice
Cornflour
Dark Soy Sauce
Light Soy Sauce
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
Try the tofu at the end. If it is too sugary, add a bit more pepper. If it is too peppery, add a bit more sugar. Get that balance right.
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Serves
4
Tofu
Black Peppercorn
Caster Sugar
Ginger
Garlic
Spring Onion
Onion
Butter
Chilli
Basmati Rice
Cornflour
Dark Soy Sauce
Light Soy Sauce
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop tofu into cubes. Coat in cornflour.
Step 2.
Add some vegetable oil to a wok. Fry the tofu until browned and set aside.
Step 3.
Get your rice on (follow pack instructions).
Step 4.
Clean wok. Place on heat and add a splash of oil. Add 4 tablespoons of butter followed by the chopped onion, garlic and ginger. Fry until soft.
Step 5.
Crush your peppercorns and add with your sugar. Mix together. Once the sugar has dissolved, add your soy sauce. Stir again.
Step 6.
Add 1 chopped red chilli and 3 chopped spring onions. Stir and then re-add your tofu. Mix it in, add 1 more tablespoon of butter, allowing it to melt. Remove from the heat.
Step 7.
Serve the tofu on top of a mound of steaming rice, garnish with chopped spring onion and enjoy!
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Notes (1)
M
Mia Y.
2 months ago
SO good, best tofu i've ever made
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