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Black Pepper Tofu (Ottolenghi).cook

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+>> Servings: 4
+Pour enough @vegetable oil{} into a large #frying pan or wok{} to come 1/4 inch and turn on heat.
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+Toss @tofu{1.75 lbs} in @cornstarch{} and shake off the excess.
+
+Add @tofu{} to hot oil in batches.
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+Turn them over as you go, getting them golden brown on all sides.
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+Transfer to #paper towels{} as they're done.
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+Remove the oil and any sediment from the pan.
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+Add @butter{11 tbsp} to pan and melt it.
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+Add the @shallots{12 small}, @chiles{8 fresh red, thinly sliced}, @garlic{12 cloves, crushed} and @ginger{3 tbsp, chopped fresh}.
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+Saute on low to medium heat for ~{15 minutes} , stirring occasionally, until ingredients have turned shiny and are totally soft.
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+Add the @light soy sauce{3 tbsp}, @sweet soy sauce{3 tbsp}, @dark soy sauce{4 tsp} and @sugar{2 tbsp} and stir.
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+Add the @black peppercorns{5 tbsp, coarsely crushed}.
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+Add the @tofu{} to warm it up in the sauce for about ~{1 minute}.
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+Stir in the @green onions{16 small and thin, cut into 1 1/4" segments}.
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+Serve hot with steamed rice.