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800g firm, fresh tofu
Cornflour, to dust the tofu
Vegetable oil, for frying
150g butter
12 small shallots (350g), peeled and thinly sliced
8 red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped ginger
5 tbsp crushed black peppercorns
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
16 small, thin spring onions, cut into segments 3cm long
Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the
excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan,
and bring up to frying heat. Fry the tofu in batches in the oil, turning the
pieces as you go. Once they are golden all around, and have a thin crust,
transfer to a paper towel.
Remove the oil and any sediment from the pan and throw in the butter. Once it
has melted, add the shallots, chillies, garlic and ginger, and saut for about
15 minutes on low-medium heat, stirring occasionally, until the contents of the
pan are shiny and totally soft. While you wait, crush the peppercorns, using a
pestle and mortar or a spice grinder. They should be quite coarse.
When the shallots and chillies are soft, add the soy sauces and the sugar,
stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a
minute, then add the spring onion and stir through. Serve hot with steamed
rice.