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Tofu Warm Up

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.

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