Follow these steps for perfect results
extra firm tofu
pressed
vegetable oil
mixed peppercorns
ground
unsalted butter
shallots
minced
cognac
beef stock
heavy cream
mixed peppercorns
crushed
salt
Slice tofu lengthwise into thirds to create 'steaks'.
Layer tofu slices between paper towels in a colander. Place a heavy weight on top to drain excess water for 30 minutes.
Grind 1/4 cup of mixed peppercorns.
Coat both sides of each tofu steak with approximately 1 teaspoon of ground pepper. Reserve any leftover pepper.
Heat vegetable oil in a heavy skillet over medium-high heat.
Fry tofu steaks until browned and crispy on both sides (approximately 10 minutes).
Remove tofu from skillet and set aside.
Add butter to the skillet.
Once melted, add minced shallots and cook until softened (a few minutes).
Add cognac or brandy and cook on high heat for a few minutes, until reduced to a few tablespoons.
Add beef or vegetable stock and reduce by half.
Add heavy cream and heat just to boiling.
Crush 1/2 tablespoon of mixed peppercorns in a mortar and pestle.
Add crushed peppercorns to the sauce.
Taste and season with salt as desired.
Serve tofu steaks topped with the creamy pepper sauce.
Expert advice for the best results
For extra flavor, marinate the tofu in soy sauce or tamari before pressing.
Adjust the amount of peppercorns to your liking for a milder or spicier dish.
Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
Everything you need to know before you start
15 minutes
The sauce can be made a day in advance and reheated.
Arrange the tofu steaks on a plate and drizzle generously with the sauce. Garnish with fresh parsley or chives.
Serve with mashed potatoes.
Serve with a side salad.
Serve with roasted vegetables.
Earthy and complements the peppercorns.
Discover the story behind this recipe
A vegan adaptation of a classic French dish.
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