Tofu Au Poivre

• extra firm tofu↗2 lbs
• vegetable oil↗1⁄2 cup
• whole mixed peppercorns↗1⁄4 cup
• unsalted butter↗4 tablespoons
• shallots, minced↗3
• cognac or 1/2 cup brandy↗1⁄2 cup
• beef or 2 cups vegetable stock↗2 cups
• heavy cream↗1⁄2 cup
• mixed peppercorns↗1⁄2 tablespoon
• salt↗

Step-by-step instructions

1. 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. 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. 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. 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. 5

   Add the stock & reduce by half. Add the cream & heat just to boiling.

6. 6

   Crush 1/2TB mixed peppercorns in a mortar & pestle. Add to sauce. Taste for seasoning & add salt as desired.