I cut their recipe in half because I didn't have that much tofu and changed a few ingredients to what I had on hand. I also used Earth Balance instead of butter to make it vegan. Normally I'm leery about replacing butter with Earth Balance as a frying oil because Earth Balance burns at a lower heat than butter but if you start it on medium low heat and increase it to medium in this case it works. I also used agave nectar instead of sugar because it's easier to work.
1 package (15 oz) extra firm tofu cut into 3/4 inch cubes
Cornstarch to dust the tofu
1.5 tablespoons neutral oil
2 tablespoons butter
6 shallots thinly sliced
3 fresh green thai peppers, thinly sliced, or less to taste
3 dried Japanese peppers, whole
6 cloves garlic, pressed or very finely chopped
1.5 tablespoons chopped fresh ginger
1.5 tablespoons sweet soy sauce (kecap manis)
4 tablespoons dark soy sauce
1 tablespoon Agave Nectar
1 tablespoons coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
8 small and thin green onions, sliced or shredded
Cooked short grain white rice for serving
1. First you'll want to get the rice started and press the tofu before you cube it. I like to soak short grain rice so it's not super super sticky once it's done by putting it in a strainer and leaving the strainer in some water. Change the water a few times. Technically you want to keep changing the water till it's clear but I don't have time for that - it takes forever - just change it once and let it soak while the water heats up to a boil then cook the rice as directed on the package. You're gonna be frying the tofu and so it needs to be fairly dry or you'll have a lot of oil spatter and that is a huge pain to clean up so press your tofu. I wrap it in a towel and set a few heavy pans on it for 5-10 minutes but if you have the time let it sit for longer.
2. Once your tofu is reasonably dry cube it and sprinkle some corn starch on it and rub that in. The corn starch will help the sauce stick to it once you combine everything and also aid in the formation of a crust. Get a seasoned wok and fry the tofu... you want it to be cooked and a bit crispy but still soft in the middle. Don't fry it all the way through that's gross.
3. Set the tofu on a plate with a paper towel. Chop your vegetables (leave the dried red peppers whole) and combine the soy sauce, agave nectar and pepper in a small bowl. Assuming the oil didn't burn while you were frying the tofu, add 1 tbsp Earth Balance to it and use it to fry your ginger, peppers, shallots and garlic on medium heat till soft.
4. Crank up the heat to medium high, add your sauce(make sure the black pepper hasn't settled to the bottom) and stir 30 seconds then add the tofu. Mix well till the tofu is well coated then throw in your second tbsp of Earth Balance and stir till the mixture is glistening. Add 3/4 of your green onions and cook that for a few minutes till the green onions are wilted AND YOU'RE DONE
You'll probably want to fish out the dried red peppers but you don't have to
Just scoop the tofu and sauce on some white rice, garnish with a handful of green onions and serve. There are a few things I really like about this recipe. First is that you get to use a buttload of shallots and that is just awesome. Most recipes are like "yo use 1 shallot or 2 shallots" but this one they are a major flavor profile and you get SIX! (or 12 if you're doing the Serious Eats version). Second is it tastes like good Chinese take-out but with all the flavors and freshness dialed up to 11. It's got a subtle sweetness matched with this delicious peppery spice balanced with fresh green onions. I hope you like it as much as I did!
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