Tofu Au Poivre

READY IN: 1hr 20mins
Recipe by Elmotoo

Strange cravings lead to delicious dinners, lol. In an endless effort to make tofu YUMMY, I devised this recipe. DH is still skeptical but eats it. I personally think it's brilliant. ;)

Top Review by Kumquat the Cats fr

Very yummy and brilliant! I used a small fraction of the oil, about 1 tablespoon, and about 1 tablespoon butter. Instead of cream I used low-fat milk. Also halved the recipe like Rita, and we ate 2/3 between us (I scarfed down leftovers for a snack the next day). I used shallots and also decided it didn't need extra salt (of course I used veggie broth). BF called it different, I just called it yummy. I'd make this again:D Thanks Bethie!

Ingredients Nutrition


  1. Slice the tofu into thirds lengthwise (?) to make 'steaks'. layer with paper towels in a colander and a heavy weight on top. Let sit for 30 minutes to drain.
  2. Grind 1/4c peppercorns & coat both sides of the tofu steaks with approximately 1tsp pepper per side. Reserve any additional pepper for another use.
  3. Heat oil in heavy skillet on medium high heat. (I used my cast iron) Fry tofu until browned & crispy on both sides. This will take about 10 minutes or so. When done, set aside.
  4. Add butter to pan. When melted, add shallots & cook just a few minutes until softened. Add cognac or brandy & cook on high a few minutes until reduced to a few tablespoons.
  5. Add the stock & reduce by half. Add the cream & heat just to boiling.
  6. Crush 1/2TB mixed peppercorns in a mortar & pestle. Add to sauce. Taste for seasoning & add salt as desired.

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