For many people tofu is a bland experience, turning off the most adventurous of palates. This recipe helps to counteract that falacy with the assistance of the treasured spice of Asia, black pepper. It makes for a flavorful side dish with a simple meal as well as a provocative appetizer. The key to good sautéed tofu is to cook it hot at first, then turn down the heat and finish it off slowly allowing the flavors to absorb.
Makes 12 pieces
1 teaspoon olive oil
1 (14 ounce) block firm tofu, drained and cut into twelve ¼ inch thick triangles
2 tablespoons tamari
1 1/2 teaspoons fresh ground black pepper
Heat a 10 to 12 inch saute pan on medium heat. Add oil and tofu. Cook one side until slightly browned and then carefully turn each piece. Add tamari and turn heat down to a simmer, then grind half the fresh pepper onto the tofu. After a minute, turn the tofu again and grind the rest of the pepper. Continue to cook until the tofu is firm and the pepper is cooked in. Serve hot or at room temperature.