Tofu Au Poivre

[Guest guest]

2 lbs extra firm tofu

1/2 cup vegetable oil

1/4 cup whole mixed peppercorns

4 tablespoons unsalted butter

3 shallots, minced

1/2 cup cognac or brandy

2 cups rich vegetable stock

1/2 cup heavy cream

1/2 tablespoon mixed peppercorns

salt

 

Directions

 

1. Slice the tofu into thirds lengthwise (?) to make 'steaks'. layer

with paper towels in a colander and a heavy weight on top. Let sit

for 30 minutes to drain.

2. Grind 1/4c peppercorns & coat both sides of the tofu steaks with

approximately 1tsp pepper per side. Reserve any additional pepper for

another use.

3. Heat oil in heavy skillet on medium high heat. (I used my cast

iron) Fry tofu until browned & crispy on both sides. This will take

about 10 minutes or so. When done, set aside.

4. Add butter to pan. When melted, add shallots & cook just a few

minutes until softened. Add cognac or brandy & cook on high a few

minutes until reduced to a few tablespoons.

5. Add the stock & reduce by half. Add the cream & heat just to

boiling.

6. Crush 1/2TB mixed peppercorns in a mortar & pestle. Add to sauce.

Taste for seasoning & add salt as desired.

 

Happy cooking!

Beth