TOFU AU POIVRE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tofu Au Poivre image

Strange cravings lead to delicious dinners, lol. In an endless effort to make tofu YUMMY, I devised this recipe. DH is still skeptical but eats it. I personally think it's brilliant. ;)

Provided by @MakeItYours

Number Of Ingredients 10

2 lbs extra firm tofu
1/2 cup vegetable oil
1/4 cup whole mixed peppercorns
4 tablespoons unsalted butter
3 shallots, minced
1/2 cup cognac or 1/2 cup brandy
2 cups beef or 2 cups vegetable stock
1/2 cup heavy cream
1/2 tablespoon mixed peppercorns
salt

Steps:

  • Slice the tofu into thirds lengthwise (?) to make 'steaks'. layer with paper towels in a colander and a heavy weight on top. Let sit for 30 minutes to drain.
  • Grind 1/4c peppercorns & coat both sides of the tofu steaks with approximately 1tsp pepper per side. Reserve any additional pepper for another use.
  • Heat oil in heavy skillet on medium high heat. (I used my cast iron) Fry tofu until browned & crispy on both sides. This will take about 10 minutes or so. When done, set aside.
  • Add butter to pan. When melted, add shallots & cook just a few minutes until softened. Add cognac or brandy & cook on high a few minutes until reduced to a few tablespoons.
  • Add the stock & reduce by half. Add the cream & heat just to boiling.
  • Crush 1/2TB mixed peppercorns in a mortar & pestle. Add to sauce. Taste for seasoning & add salt as desired.

There are no comments yet!