Countless Chinese restaurants know: There’s something about the combination of black pepper and tofu that sings. And it’s got a rich, deep bass voice.
Like many other cooks, I first made black pepper tofu at home when I saw it in that instant-classic book “Plenty” by Yotam Ottolenghi. You fry cubes of tofu until crisp, then make a pungent sauce out of heaps of coarsely cracked black pepper, chili peppers, ginger, garlic and more.
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