Tofu Au Poivre

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

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.

vegetable oil, unsalted butter, shallots, cognac, beef, heavy cream, mixed peppercorns, salt

Taken from www.food.com/recipe/tofu-au-poivre-298159 (may not work)