Ottolenghi’s Black Pepper Stir-fry
Serves 1
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Ottolenghi’s Black Pepper Stir-fry
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Serves 1
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Directions
1
Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat.
2
Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat.
3
Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat.
4
Cut the tofu into large cubes, about 1.2 x 0.8 inches.
5
Cut the tofu into large cubes, about 1.2 x 0.8 inches.
6
Cut the tofu into large cubes, about 1.2 x 0.8 inches.
7
Toss the tofu cubes in some cornstarch and shake off the excess.
8
Toss the tofu cubes in some cornstarch and shake off the excess.
9
Toss the tofu cubes in some cornstarch and shake off the excess.
10
Add 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.
11
Add 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.
12
Add 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.
13
As the tofu pieces are cooked, transfer them onto kitchen paper.
14
As the tofu pieces are cooked, transfer them onto kitchen paper.
15
As the tofu pieces are cooked, transfer them onto kitchen paper.
16
Remove the oil and any sediment from the pan.
17
Remove the oil and any sediment from the pan.
18
Remove the oil and any sediment from the pan.
19
Add the butter to the pan and melt it.
20
Add the butter to the pan and melt it.
21
Add the butter to the pan and melt it.
22
Add the shallots, garlic, and ginger to the pan.
23
Add the shallots, garlic, and ginger to the pan.
24
Add the shallots, garlic, and ginger to the pan.
25
Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft.
26
Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft.
27
Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft.
28
Add the soy sauces and sugar and stir.
29
Add the soy sauces and sugar and stir.
30
Add the soy sauces and sugar and stir.
31
Add the crushed black pepper.
32
Add the crushed black pepper.
33
Add the crushed black pepper.
34
Add the tofu to warm it up in the sauce for about a minute.
35
Add the tofu to warm it up in the sauce for about a minute.
36
Add the tofu to warm it up in the sauce for about a minute.
37
Finally, stir in the spring onions.
38
Finally, stir in the spring onions.
39
Finally, stir in the spring onions.
40
Serve hot, with steamed rice.
41
Serve hot, with steamed rice.
42
Serve hot, with steamed rice.
Ingredients
2 lbs extra-firm tofu
2 lbs extra-firm tofu
2 lbs extra-firm tofu
Neutral oil for frying
Neutral oil for frying
Neutral oil for frying
Cornstarch to dust the tofu
Cornstarch to dust the tofu
Cornstarch to dust the tofu
11 tbsp butter
11 tbsp butter
11 tbsp butter
12 oz shallots, thinly sliced
12 oz shallots, thinly sliced
12 oz shallots, thinly sliced
15 garlic cloves, crushed
15 garlic cloves, crushed
15 garlic cloves, crushed
3 tbsp chopped fresh root ginger
3 tbsp chopped fresh root ginger
3 tbsp chopped fresh root ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp sweet soy sauce (kecap manis)
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
3 tbsp light soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
4 tsp dark soy sauce
4 tsp dark soy sauce
2 tbsp sugar
2 tbsp sugar
2 tbsp sugar
3 tbsp ground pepper
3 tbsp ground pepper
3 tbsp ground pepper
16 small and thin spring onions, cut into 1.2-inch segments
16 small and thin spring onions, cut into 1.2-inch segments
16 small and thin spring onions, cut into 1.2-inch segments
Equipment
large frying pan
wok
kitchen paper
Tips
Fry the tofu in batches to prevent stewing.
Serve hot with steamed rice.