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MarilynFL

*Black Pepper Tofu* from Yotam Ottolenghi in Food52 Genius Recipes > This works.

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Posted to Thread #27743 at 12:48 pm on Jun 25, 2015

Dear Yotam...I have two of his books and didn't even KNOW this was his recipe until I found a linked recipe to post here and there was his name. You could have slapped me with a bunch of scallions when I saw that--for all I know, this recipe in one of the books I own.

Anyway, I was flipping through Food52 Genius Recipes (Thanks Traca! for recommending it; Thanks Kristin The Librarian for ordering it) and saw a tofu recipe that looked really good.

As it so happens, I had a tub of tofu in the refrigerator, bought during one of those "I really should eat something healthier than Kettle Ruffled Black Pepper and Sea Salt Potato Chips" moments.

This, I thought, this would take care of that little problem.

Here's what I DIDN'T use:
***the little red fresh chilies because I have no idea where to find little red fresh chilies in my area. I used a healthy scoop of chili/garlic sauce instead.
***3 TBL of smashed peppercorns. I used a TBL of freshly ground pepper because I HATE biting into large chunks of peppercorn (I'M TALKING TO YOU, INEPT WAITER, WIELDING A PEPPER GRINDER THE LENGTH OF MY ARM)
***Nowhere near as much butter.

[I like this book because there is a sweet little box below each recipe giving you special dispensation to use alternate ingredients and methodology.]

Here's what I ADDED to the recipe:
sliced portabella mushrooms
steamed sugar peas (added when I started to sauté the shallots...big mistake).

What I'll do different tonight (yep, I'm making it again to use up all the ingredients):
Add LOTS MORE mushrooms
ADD LOTS MORE sugar peas and REMEMBER NOT to ADD them until the final few minutes.
I WON'T cut the scallions into 1" slices. I didn't like biting into large chunks of raw onions and overall there were too many. I'll just slice a few into normal 1/4" discs and sprinkle on top.

Mid-recipe I had to stop and look online to see what "dark soy sauce" was. I have Kikkoman Lite soy, Mushroom soy, Sweet soy, Oyster soy & Japanese Soy (super salty) in the pantry--used the Kikkoman, Sweet and Japanese.

By the way, it ends up looking EXACTLY like the photo.

Going to serve it tonight with a kale salad because it needs...something to cut the...cut the...help me out here...there's a word that means a little too rich, a little too...damn, I've been up since 3:00 AM and can literally FEEL my brain cells dying.

Link: http://www.finecooking.com/recipes/black-pepper-tofu.aspx


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