Ottolenghi black pepper tofu

[RemusLupinsBiggestGroupie]

We've decided to have this on Christmas Eve, as a big departure from our usual buffet.

I used to make it a lot, but haven't made it for years. I know I used to reduce the amount of butter/chillis and black pepper, but can't remember by how much. Has anybody made it recently?

Also, other than rice, what might be nice to have alongside it? I used to just do rice and some steamed pak choi, but I'm wondering about maybe a smashed cucumber salad?

I had to look this up @RemusLupinsBiggestGroupie and I’m definitely going to make it, thanks! I love paneer so might sub the tofu, although DD is now vegan so probably half n half with tofu.

Cucumber salad sounds delicious and fresh, it would cut through the richness and spiciness, perhaps with chopped fresh mint mixed through?

We also do brown rice with canned chickpeas, and tons of fresh chopped parsley mixed through as a side with chilli/curry mains. Sounds a bit hairshirt but makes a delicious accompaniment to spicy rich dishes!

Love the sound of your rice, but not with the tofu, I might try it the next time I make dhal though.

I’m not sure about subbing paneer for the tofu. Paneer doesn’t soak up flavour in the way that tofu does. I love paneer, but I think it needs Indian flavours. Have you tried the butter paneer in Fresh India? I highly recommend it!

Just made it. I halved the butter, the chillies and the pepper. It was delicious but very, very spicy. I’ll but the chilli down even further next time. The smacked cucumber salad was lovely.

I can't recall the quantities I used when I made it, but I do recall the fact I followed your advice on another thread about reducing quantities several years ago!

I made this last week! I only put in one chilli and one tablespoon of pepper - can’t remember what the recipe says but this was wayyyy less. It was for friends who don’t like food too spicy and it was just on the edge of ok. I would go a bit spicier myself but no where near what is recommended. I also got a bit annoyed that he said it was quick and easy but it involves frying tofu in batches and peeling and slicing 12 shallots and 8 garlic gloves and some ginger. Quick and easy if you have a commis chef, maybe! But it was very tasty.

As I did all the chopping yesterday, I did wonder how on earth I used to have the energy to do it after work when the kids were little. I must have got lazier in my old age!

It’s a really easy recipe, but definitely not quick.