Black Pepper Tofu

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Level: Intermediate

Serves: 4

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1/2 cup vegetable oil for frying
1 package firm tofu, (440g), cut into 1/2" cubes
1/2 cup corn flour
1/4 cup butter
4 large shallots, sliced thinly
2 red Thai chilies, seeded and sliced thinly
2 large garlic cloves, crushed
2 tbsp ginger, peeled and chopped finely
1/3 cup sweet soy sauce
1/2 cup light soy sauce
2 tbsp sugar
2 tsp cracked black pepper (whole peppercorns crushed with the back of a knife or with a mortar and pestle)
4 green onions, sliced in long pieces
1 cup cilantro sprigs

Spoon onto a bed of basmati or jasmine rice and you really will be in heaven.

Pour enough vegetable oil into a large frying pan or wok so that it comes up the sides of the pan slightly and heat to medium high.

Toss the tofu cubes in a bowl with the corn flour.

Shake off the excess flour and fry the tofu in batches until golden brown on all sides. Set aside on a paper towel.

Remove the leftover oil from the pan, then add the butter and let it melt.

Add the shallots, chilies, garlic and ginger and sauté on low-medium heat for about 15 minutes, stirring occasionally.

Add the soy sauces and sugar, stir to combine, then add the cracked pepper.

Add the tofu and heat in the sauce for about 1 minutes. Stir in the green onions and garnish with cilantro sprigs.

Whitewater Cooks - More Beautiful Food

Posted by Lakehouse Home Store by Shelley Adams from Whitewater Cooks - More Beautiful Food on 31st Oct 2024

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