Black Pepper Tofu and Tempeh

Calum Lewis

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This dish was inspired by a recipe in the incomparable Plenty by Yotam Ottolenghi. His version is just tofu and included copious amounts of butter and deep-frying. I decided to make it less labor intensive and a bit healthier by baking instead of frying and using a food processor to reduce the time mincing.

Ingredients
 

• 1 large onion, chopped
• 10 cloves garlic, minced
• 2-5 red chilies, minced
• 1/2 c tamari
  
• 1/3 c palm sugar
  
• 1/4 c neutral, high heat oil
  
• 2 Tbsp grated ginger
• 1-2 tsp grated galangal (optional)
• 2-3 Tbsp freshly ground black pepper
• 2 14oz packages of firm tofu, cubed, drained and pressed
• 1 8 oz package tempeh, cubed
• 4 green onions, sliced thinly on the bias

Directions

1. Preheat oven to 375F
   
2. Add onion, garlic, chilies, tamari, sugar, oil, ginger, and galangal to a food processor. Process until just slightly chunky.
3. In a large bowl combine tofu and tempeh. Add sauce, black pepper and mix to coat thoroughly.
4. Transfer to a parchment lined baking sheet and place in the oven. Cook for about 45-50 minutes until it smells fragrant and the edges are crisp. Flip the tofu and tempeh after 20 minutes to ensure even cooking.
5. When finished, add green onions, mix and transfer to a serving receptacle. Serve with rice.

Serves 4-6