Crispy and Sticky Black Pepper Tofu

FOOD TO GLOW
15Ingredients
70Minutes

Ingredients

US|METRIC
  • 400 grams firm tofu (pressed gently between paper towels to remove any water)
  • 2 tablespoons peppercorns (coarsely ground, I use half black and half Vietnamese, but all black is fine)
  • 4 tablespoons cornflour (corn starch, to coat the tofu)
  • 1 aubergine (eggplant, cut into 3 x 2 cm pieces, about the size of the end of your knuckle)
  • 3 1/2 tablespoons olive oil (rapeseed or plain, divided)
  • 2 red onions (peeled, halved and sliced)
  • 2 red chillies (fresh, mildish ones)
  • 4 garlic cloves (thinly sliced)
  • 2 tablespoons gingerroot (chopped fresh)
  • 60 grams shitake mushrooms (sliced, half a supermarket pack)
  • 2 tablespoons sweet soy sauce (kecap manis)
  • 2 tablespoons soy sauce (or tamari sauce)
  • 2 tablespoons dry sherry (or Chinese rice wine)
  • 1 tablespoon brown sugar
  • 12 spring onions (scallions, trimmed and cut into 3 cm pieces)
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