Ingredients
- 400g tofu
- 1 medium shallot
- 100ml brandy
- 200ml plant-based cream
- 2 tablespoons green peppercorns
- Salt, to taste
- Shoyu (soy sauce), to taste
- White wine, to taste
Preparation
Toast the green peppercorns in a pan for about 2 minutes.
Slice the tofu and marinate it in a mix of water, white wine, and shoyu for at least 30 minutes.
Slice the shallot and gently sauté it in a little oil. Add half of the green peppercorns and deglaze with the brandy.
Pour in the cream and cook for about 5 minutes. Blend the mixture and strain the sauce until smooth.
Drain the tofu from the marinade, grill it on both sides, and adjust with salt.
Serve the tofu topped with plenty of the green peppercorn sauce and garnish with a few whole peppercorns.
