RECIPE: Red Peppercorn Tofu by Christine Wong, Yommme
- 1 lb firm tofu, cut into small 1/2" cubes
- 3 tbsp white rice flour or tapioca starch, divided
- 1 cup water, at room temperature
- 4 tbsp light sesame or sunflower seed oil, divided
- 2" fresh ginger
- 3 garlic cloves
- 1 fresh red chili pepper
- 2 tbsp DRØM red peppercorns
- 3 star anise
- 1/2 tsp five-spice powder
- 1/2 tsp red chili flakes
- 1/2 - 1 tsp sea salt
- 4 oz tempeh, crumbled
- 2 scallions, finely chopped
- 1/4 cup fresh cilantro, chopped
Serves approximately 4
- Before preparing all the ingredients, dice the tofu, and line them up on one side of a clean hand towel, with the cubes placed slightly apart from one another. Fold the towel over to cover the tofu cubes and place a heavy flat-bottomed pan on top of this to press and remove excess water from the tofu.
- Combine 1 tbsp rice flour with the water and set aside.
- Grate the ginger, mince the garlic cloves, slice the red chili pepper, and crush the peppercorns.
- Toss the pressed tofu in the remaining rice flour to evenly coat.
- Heat a skillet with 2 tbsp of oil on medium-high heat. When hot, gently place the coated tofu cubes and toast all sides for 1-2 minutes until golden brown (chopsticks are a great way to turn them over.) Remove the tofu from the pan and set aside.
- Heat the remaining oil and sauté the ginger, garlic, and fresh chili until fragrant, about 3 minutes. Add the peppercorns, spices and sea salt, toasting for 1 minute. Toss the tempeh with the mixture in the pan, and add the starchy water and let boil, stirring continuously. Cook until the liquid is almost gone. Return the tofu cubes to the pan and gently combine evenly. Transfer to a serving bowl.
- When cooled slightly, or just before serving, toss with scallion and cilantro. Best accompanied with a steamy bowl of rice. Enjoy!