Black Pepper Tofu

Freshly ground black peppercorns give this tofu dish its signature fiery kick, which we add to a sweet and sticky sauce and serve with rice, broccoli and cucumber.

Notes

• If you can’t find light and dark soy sauce, you can simply use regular soy sauce (which is probably light soy sauce). However it might add a more salty flavour to the dish, so you might want to consider adding more sweetness to balance the flavour.
• You can easily lower the total calories and fat by reducing the amount of coconut oil and maple syrup.
• If you can, try to find refined coconut oil – which has a higher smoking point and is more suitable for cooking compared to unrefined (raw or virgin) coconut oil.
• The tofu we use is extra-firm and doesn’t require pressing. Depending on how firm your tofu is, you might need to press it before slicing into cubes.
• We like our black pepper sauce extra fiery so we add all three teaspoons of freshly ground black peppercorns, but you can choose to add less and adjust to your liking.
• You can serve the tofu with whatever veggies you like. Steamed pak choi or green beans would also work well, as well as grated carrot and thinly sliced radish.