Last weekend I saw this fab-looking recipe for BlackPepper Tofu in the Guardian. It sounded fragrant and delicious, and a bit unusual due to the use of the butter in the sauce. My theory is that it is the Indian influence in Malay cooking that would inspire that. But of course I couldn't help myself and made a few little changes (one being that I can't believe 150g butter is right!)...
Green peppercorn tofu (serves 2)
400g deep fried tofu cubes
5 golden shallots, peeled and finely diced
1 tbs crushed red chillies
8 garlic cloves, crushed
1 tbs grated ginger
3 tbs crushed green peppercorns
A good slosh of soy sauce
1 tbs muscovado sugar
1 x 400g bag stirfry vegetable mix
Melt the butter, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder to a rough paste.
When the shallots are soft, add the soy sauce and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the strifry vegetables and cook for a few more minutes or until the tofu and vegetables are hot through and thoroughly coated with sauce. Serve hot with steamed rice, if desired.