Black pepper deserves to be the star, not the sidekick.
, Cambodian beef lok lak , and the Indian murgh kali mirch , among so many other examples.
In dishes where black pepper serves as a foundational flavor, not just a garnish afterthought, the key is to crush whole peppercorns, then bloom them. Freshly cracked pepper is coarser and more potent than the pre-ground stuff; cooking it in hot fat does even more to extract its best flavors, which will be passed on to whatever you add to the pan next.
In this tofu stir-fry, you’ll sizzle cracked peppercorns in oil until the spice makes you want to crack a window. Once it’s smelling good, add chopped asparagus , tofu that’s been coated with cornstarch and pan-fried , and ginger, garlic, sugar, and soy sauce. The veg is crisp-tender, the tofu is crispy-gone-soggy, and both are coated in a super savory sauce that adds a sinus-clearing heat. Oh, and once you’ve got the tofu pressed, it comes together in about 15 minutes.
For me, someone who hasn’t seen a serrano in weeks and can’t remember the last time I had a bottle of sambal in the fridge , it’s nice to realize that black peppercorns are all I need to bring that heat. Like my quarantine buddy, they’ve been there all along.
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