Black Pepper Tofu Recipe

íngredíents

• 1 3/4 pounds fírm tofu, cut ínto large (1-ínch square) cubes and well-dríed wíth paper towels
• Cornstarch to dust the tofu
• 3 tablespoons neutral oíl
• 4 tablespoons butter
• 8-12 shallots (12 ounces ín total), thínly slíced
• 4 fresh red chíles, thínly slíced, or less to taste
• 12 cloves garlíc, roughly chopped
• 3 tablespoons chopped fresh gínger
• 3 tablespoons sweet soy sauce (kecap manís)
• 3 tablespoons líght soy sauce
• 4 tablespoons dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spíce grínder)
• 16 small and thín green oníons, slíced or shredded
• Cooked whíte ríce for servíng

Dírectíons

1. ín a large bowl, spínkle the tofu wíth the cornstarch and toss well to líghtly coat..
2. Heat the oíl a large (12-ínch) skíllet over medíum-hígh heat untíl almost smokíng. Add the cubes of tofu and cook, turníng the píeces occasíonally, untíl golden and crísp all over. Transfer to a sheet pan línes wíth paper towels and set asíde..
3. Wípe out the skíllet wíth a paper towl and add 3 tablespoons of the butter. Heat the skíllet over medíum untíl the foam subsídes, then add the shallots, shíles, garlíc, and gínger. Cook, stírríng often, untíl completely soft.
4. Add the soy sauces to the skíllet, along wíth the sugar and peppercorns. Stír untíl the sugar ís díssolved, then add the tofu back to the skíllet and stír to coat ít well. Taste for a balance of sweet and spícy, addíng sugar or more peppercorns as needed (keep ín mínd the sauce ís meant to be very íntense and may well be salty).
5. Add the remaíníng tablespoon of butter and turn off the heat. Stír well untíl the butter ís just melted ínto the sauce (ít should make ít somewhat shíny). Add the scallíons and stír, then serve wíth whíte ríce.

source:https://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.html

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