Black pepper tofu

The first time I made this, I used hot chile peppers and burned the hell out of my hands. It was actually four days before they stopped hurting. Not a smart move. This time I wore gloves and used mild peppers, along with one dried hot pepper and some chile sauce.

I also diced the tofu half the recommended size as well. This is a tasty one. The first batch was super super spicy (see the aforementioned wrong peppers commentary) but this was milder and smoother. It’s great on top of rice and while it calls for 11 tablespoons of butter, you can do it with way less. The flavor is totally on point with the butter. It makes the whole thing smooth and just delicious.

Source: Plenty, pg 44-45