I have finally got round to making the black pepper tofu, and can confirm it is as every bit as good as everyone has been saying and really does taste as if it has come out of the kitchen of a really good Chinese restaurant.

As it has been absurdly hot today I did tone down the chilli and pepper several fold and even so 15 minutes later my mouth is still burning.    I made it with homemade tofu which was so fresh it was still warm.    I used my jar of Steenbergs* Spanish Black Pepper, to save me having to crush some peppercorns.     I realised afterwards that the pepper is a blend, also containing orange, lemon, thyme, onion and coriander.  I am sure that these extra flavours only enhanced the tofu.

Like everyone else who has made and blogged about this dish I urge you to make it as soon as possible.

* Ottolenghi The Cookbook recommends both Steenbergs sumac and za’atar.