Image By Boston Organics 2 packages Vermont Soy firm tofuVegetable oil for fryingCornstarch to dust the tofu5 Tbsp butter12 small shallots, thinly sliced8 fresh red chiles (fairly mild ones), thinly sliced12 garlic cloves, crushed3 Tbsp chopped fresh ginger3 Tbsp sweet soy sauce3 Tbsp light soy sauce4 tsp dark soy sauce2 Tbsp sugar4 Tbsp coarsely crushed black peppercorns (mortar & pestle or a spice grinder)
16 small green onions, cut into 1 1/4-inch segments
Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.
Tested and Approved by Boston Organics (Eric Ballhausen)