Black pepper tofu

Serves 4

INGREDIENTS

375g firm tofu 

sunflower oil for frying 

cornstarch to dust the tofu 

50g butter/olive oil

12 small shallots (approx. 350g in total), thinly sliced 

1/2-1 fresh red chilli (a mild one), thinly sliced 

6 garlic cloves, crushed 

1 thumb-sized fresh ginger

3 tbsp sweet soy sauce ( ketchup manis )

7 tbsp soy sauce

1 teaspoon coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder) 

4 thin green onions

steamed rice or noodles

METHOD

1. Start with the tofu. Pour enough oil into a large frying pan or wok to come to 5mm up the sides and heat. Cut the tofu into large cubes, about 2x2cm. Toss them in some cornstarch (about 4 tablespoons) and shake off the excess, then add the tofu cubes to the hot oil. Fry, turning them around as you go until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels. 

2. Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. 

3. Next, add the soy sauce, ketchup manis, and the crushed black pepper. Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice or noodles.