Black Pepper Tofu
- 1 3/4 pounds firm tofu, cut into large (1-inch square) cubes and well-dried with paper towels
- Cornstarch to dust the tofu
- 3 tablespoons neutral oil
- 4 tablespoons butter
- 8-12 shallots (12 ounces in total), thinly sliced
- 4 fresh red chiles, thinly sliced, or less to taste
- 12 cloves garlic, roughly chopped
- 3 tablespoons chopped fresh ginger
- 3 tablespoons sweet soy sauce (kecap manis)
- 3 tablespoons light soy sauce
- 4 tablespoons dark soy sauce
- 2 tablespoons sugar
- 2 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
- 16 small and thin green onions, sliced or shredded
- Cooked white rice for serving
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (12 cloves)
- Ginger, fresh (3 tablespoons)
- Green onions, small and thin (16)
- Red chiles, fresh (4)
- Shallots (8)
- Condiments
Soy sauce, sweet (3 tablespoons)- Soy sauce, light (3 tablespoons)
- Soy sauce, dark (4 tablespoons)
- Cooking & Baking
- Neutral oil (3 tablespoons)
- Peppercorns, black (2 tablespoons)
- Sugar (2 tablespoons)
- Pasta & Grains
- White rice, Cooked (1)
- Dairy
- Butter (4 tablespoons)
- Refrigerated
- Cornstarch to dust the tofu (1)
- Tofu, firm (1 3/4 pounds)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 15, 2012 (11 months ago).
248 people saved this recipe.
