I am big on texture. Texture in any forms. Be it high thread count sheets, macadamia nuts, velvet, edamame, hot chocolate… the list goes on however there is none quite like cutting firm tofu. Oh it’s so satisfying. This is literally the reason for making this black pepper tofu tonight for dinner. I am definitely aware of how strange I must sound so I challenge you to try it and see for yourself just how strange I am 😉

Sticky Black Pepper Tofu

Adapted from Yotam Ottolenghi
Serves 2

Ingredients

2tbs coconut oil
2 shallots sliced
1 red chilli chopped
3 cloves garlic finely sliced
1tsp finely chopped ginger
1 packet of firm tofu
2tbs dark soy sauce
2tbs light soy sauce
2tbs sweet soy
1tsp sugar
3tbs cracked pepper
Handful of snow peas
Sliced spring onion and sesame seeds to garnish

Method

Heat the oil in a wok and add the onion, chilli, garlic and ginger and cook for 5 minutes on a medium heat. Add the tofu and snow peans and caramelise for a further 5 minutes. Add the sauces, sugar and pepper and stir fry for a 1 minute or so before topping with spring onion – et voila!