I recently tried this amazing Black Pepper Tofu by ottolenghi and I will now be putting multiple tablespoons of pepper on everything I make.
I actually made it twice. The first time I did it as written, fried the tofu, made a mess. Delicious, but pretty labor intensive and heavy. The second time around, I coated the tofu cubes in oil and cornstarch, baked them for about 30 minutes then tossed them with the sauce. That method was a little easier, lighter and the tofu was still super crispy! Will definitely be stealing this techniques or future recipes 😁