Tofu with two peppers
4 servings
15 minutes
Tofu with two peppers is a vibrant dish of Japanese cuisine that combines the tenderness of tofu with the spicy and aromatic flavor of peppers. It is based on the classic Japanese cooking technique of frying tofu until golden brown, giving the dish an appetizing density. Shallots, garlic, and ginger create a rich aromatic background, while soy sauce and sugar add a subtle sweet-salty harmony. Black and red pepper add piquancy and a slight spiciness, making the dish warming and appetite-stimulating. This treat is perfect as a standalone dish or as a side to rice or noodles. Its rich flavor and intense aroma make it an excellent choice for lovers of Japanese cuisine who appreciate the balance of flavors and textures.
1
Slice the shallots into thin half-rings, finely chop the garlic and ginger, and remove the seeds from the chili pepper, slicing it into thin rings.
- Shallot: 4 heads
- Garlic: 6 cloves
- Ginger root: 20 g
- Red chili pepper: 2 pieces
2
Heat a pan with vegetable oil, add sugar and soy sauce. Sauté the onion for a minute, then add ginger and garlic, and after another minute, add chili and black pepper. Stir and remove from heat.
- Vegetable oil: 30 ml
- Sugar: 1 teaspoon
- Soy sauce: 1 tablespoon
- Shallot: 4 heads
- Ginger root: 20 g
- Garlic: 6 cloves
- Red chili pepper: 2 pieces
- Ground black pepper: 1 teaspoon
3
Cut the tofu into cubes, coat them in corn flour. Heat butter in another pan and fry the tofu cubes until golden.
- Firm tofu: 400 g
- Cornmeal: 50 g
- Butter: 30 g
4
Return the pan with onion and garlic to the heat, add tofu and chopped green onion, mix gently, and serve.
- Shallot: 4 heads
- Garlic: 6 cloves
- Firm tofu: 400 g
- Spring onion: 50 g
