Black Pepper Tofu
This is an excellent recipe for the reluctant vegetarian, or for anyone who really, really likes pepper.
Black Pepper Tofu
1 package extra-firm tofu
Vegetable oil for frying
Cornstarch
1 T butter
6 small shallots, thinly sliced
2 fresno chiles, diced
6 garlic cloves, sliced
1 1/2 T fresh ginger, diced
1 T soy sauce
1 T ponzu sauce
1 T fish sauce
2 tsp brown sugar
1 T sugar
1 1/2 T coarsely ground black pepper
8 scallions, cut into 1 1/4-inch segments
Cut the tofu in half lengthwise and press by placing both halves on a cutting board with something under it (a can or book can work) to create a ramp pointing toward the kitchen sink. Put another cutting board on top of the tofu, and something heavy (like a tea kettle) on top of the second cutting board. It should drain into the sink. After 45 minutes or so, cut the tofu into one inch cubes.
In a wok or frying pan over high heat, add 1/4 inch of vegetable oil and heat until shimmering. Toss the tofu in a bowl of cornstarch and add to the oil. (You should cook the tofu in two or three batches so they are not crowded in the pan.) Fry the tofu, turning from time to time, until they are golden with a thin crust, about 5-10 minutes. Transfer the cooked tofu onto paper towels.
Remove the oil and any sediment from the pan and reduce the heat to low/medium. Add the butter and let it melt. Add the shallots, chiles, garlic and ginger. Sauté for about 15 minutes, stirring occasionally, until all ingredients are soft. Next, add the sauces and sugars and stir, then add the black pepper.
Return the tofu to the pan to warm it up in the sauce for about a minute. Finally, stir in the scallions. Serve hot, with steamed rice.