Home

PEPPER TOFU

FIRM TOFU, CUT INTO 1" CUBES
CORN STARCH
OIL FOR FRYING

5 T BUTTER
6 CLOVES GARLIC, CRUSHED
6 SHALLOTS, CHOPPED
4 FRESH FRESNO CHILIES, THINLY SLICED
1" KNOB FRESH GINGER, MINCED

3 T SOY SAUCE
2 T BROWN SUGAR
2 T CRUSHED BLACK PEPPERCORNS
8 SPRING ONIONS, CUT INTO 2" SEGMENTS

WRAP TOFU IN KITCHEN TOWEL AND SET A HEAVY POT ON TOP OF IT FOR 15 MINUTES. CUT TOFU INTO CUBES, DUST WITH CORN STARCH, AND FRY IN HOT OIL UNTIL GOLDEN (~3 MINUTES). DRAIN ON PAPER TOWELS.

SAUTÉ GARLIC, SHALLOTS, CHILIES, AND GINGER ON MEDIUM-LOW IN BUTTER UNTIL SOFT AND SHINY (~15 MINUTES). STIR IN SOY, SUGAR, AND PEPPER.

ADD TOFU TO PAN FOR A COUPLE OF MINUTES TO WARM UP.

FINISH DISH WITH GREEN ONIONS.