Black pepper tofu with spiced rice
Black Kampot pepper tofu with buffalo ginger, Mange tout and spiced rice
This is a wonderful recipe created by Masterchef: “The Professionals” finalist, Bart Van Der Lee. Including stir-fried tofu, a deliciously spicy Black Kampot Pepper sauce and steamed rice flavoured with Cloud Forest Cardamom, Pemba Clove and Sweet Allspice Berries.
Method
For the rice
Toast all the spices in a hot skillet
Add the rice, toasted spices and water to the cooker and cook.
Fluff the rice and keep it warm till serving.
For the sauce
Toast the Salted Pepper Berries, add them to the mortar and grind fine. Add the Buffalo Ginger, soy sauce, sweet soy and 1 tbs sesame oil.
For the tofu stir fry
Cut the tofu into cubes and drain off any liquid
Trim the mange tout and flash cook them so they keep a bite.
Cut the chilli and spring onions.
Fry the tofu in sesame oil. Add the mange tout, the peppercorn sauce and finish with half the spring onions and the chillies.
To finish
Add the rice to the plate, then stir fry and finish with the last spring onions and chillies.
For the tofu
350gr firm tofu
150gr mange tout
100gr spring onion
2 red chillies
For the sauce
2 tbs Salted Pepper Berries
1 tsp Buffalo Ginger
3 tbs soy sauce
3 tbs sweet soy
2 tbs sesame oil
For the spiced rice
200gr basmati rice
300ml water
1 tsp ground Cardamom pods
1 tsp ground Sweet Allspice Berries
3 Pemba Cloves