I lately tried this wonderful Black Pepper Tofu by ottolenghi and I’ll now be placing a number of tablespoons of pepper on every part I make.
I truly made it twice. The primary time I did it as written, fried the tofu, made a multitude. Scrumptious, however fairly labor intensive and heavy. The second time round, I coated the tofu cubes in oil and cornstarch, baked them for about 30 minutes then tossed them with the sauce. That methodology was somewhat simpler, lighter and the tofu was nonetheless tremendous crispy! Will certainly be stealing this methods or future recipes 😁
Completely happy Friday!