Ottolenghi’s Black Pepper Stir-fry
Serves 1
Directions
- 1Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat.
- 2Cut the tofu into large cubes, about 1.2 x 0.8 inches.
- 3Toss the tofu cubes in some cornstarch and shake off the excess.
- 4Add the tofu to the hot oil and fry, turning them around as you go, until they are golden all over and have a thin crust.
- 5As the tofu pieces are cooked, transfer them onto kitchen paper.
- 6Remove the oil and any sediment from the pan.
- 7Add the butter to the pan and melt it.
- 8Add the shallots, garlic, and ginger to the pan.
- 9Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft.
- 10Add the soy sauces and sugar and stir.
- 11Add the crushed black pepper.
- 12Add the tofu to warm it up in the sauce for about a minute.
- 13Finally, stir in the spring onions.
- 14Serve hot, with steamed rice.
Ingredients
- 2 lbs extra-firm tofu
- Neutral oil for frying
- Cornstarch to dust the tofu
- 11 tbsp butter
- 12 oz shallots, thinly sliced
- 15 garlic cloves, crushed
- 3 tbsp chopped fresh root ginger
- 3 tbsp sweet soy sauce (kecap manis)
- 3 tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp sugar
- 3 tbsp ground pepper
- 16 small and thin spring onions, cut into 1.2-inch segments
Equipment
large frying panwokkitchen paper
Tips
- Fry the tofu in batches to prevent stewing.
- Serve hot with steamed rice.
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