Ottolenghi's Black Pepper Tofu (Simplified Version)
/This is one of my favourite — indeed probably the only — way to prepare and consume tofu. Crispy, sticky, sweet & spicy. This recipe is from Ottolenghi’s masterpiece cookbook PLENTY, but as with most of the recipes in the book, it’s a bit ‘involved’. Homeboy uses THREE types of soya sauce in this recipe? Unnecessary I think. Here is my simplified version!
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