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

  1. Toast all the spices in a hot skillet

  2. Add the rice, toasted spices and water to the cooker and cook.

  3. Fluff the rice and keep it warm till serving.

For the sauce  

  1. 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

  1. Cut the tofu into cubes and drain off any liquid

  2. Trim the mange tout and flash cook them so they keep a bite.

  3. Cut the chilli and spring onions.

  4. 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

  1. Add the rice to the plate, then stir fry and finish with the last spring onions and chillies.

get the spices for this recipe

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 

BoTree PR team