A spin on Yoyam Ottolenghi's Black Pepper Tofu in his book "Plenty" this delicious dish can be customised to your taste by moderating the amount of black pepper & chillies added.
1 block (450g) firm tofu
coconut oil for frying
cornflour to dust the tofu
75 g butter
2 onions (200g in total) finely sliced
2 fresh red chillies, thinly sliced
6 garlic cloves, crushed
3 T chopped turmeric &/or ginger root
6 T tamari
1 T maple syrup or honey
1 T coarsely ground black pepper (use a mortar & pestle or coffee/spice grinder)
Cut the tofu into cubes & toss in the cornflour until coated, then add to the hot oil in a large wok or frying pan. Fry until golden on all sides and transfer to a plate lined with kitchen paper
Wipe the pan clean and melt the butter. Add the onions, chillies, garlic, ginger & turmeric. Gently, gently cook on low heat for 15 minutes.
Add the tamari & maple syrup, then the crushed black pepper.
Add the tofu to the sauce to warm up & serve hot with chopped spring onions.