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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. |