Mountain pepper tofu

I found this rather nice recipe in Ottolengi's "Plenty", and adapted it to use mountain pepperberry instead of black pepper. It turned out excellently well, so I thought it worth sharing.

Yes, it uses tofu. It's delicious and light, and all deep-fried and crunchy.

Serve with plain steamed jasmine rice.

Native pepper tofu (1)

Read the full recipe here ...