Yotam Ottolenghi’s 2011 book, Plenty, showed us that black pepper is fully capable of being a star, not just a sidekick. This 30-minute dish is inspired by his tofu recipe that uses cracked peppercorns bloomed in hot oil, which turns them piquant and fragrant enough to flavor the entire dish, no dried chiles or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
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Black Pepper Tofu and Asparagus
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