July 30, 2014

Sweet Black Pepper Tofu

1 bunch of green onions
all-purpose flour (for coating the tofu)
vegetable oil for pan-frying
1 teaspoon of toasted sesame oil
2 14-ounce containers of firm tofu, drained and patted dry, cut into cubes
1/2 cup of unsalted butter
2 shallots, thinly sliced
1 jalapeƱo chile, seeded and thinly sliced
1 head of garlic, cloves smashed
1 one inch piece of ginger, thinly sliced
2 tablespoons of soy sauce
2 tablespoons of brown sugar
2 tablespoons of coarsely cracked black pepper
4-6 cups of steamed brown rice
1. Cut the green onion into 2 inch pieces, then thinly slice into matchsticks. Separate the white and green parts.
2. Add the flour to a shallow bowl and line a plate with paper towels. Heat a few tablespoons of oil in a large skillet over medium heat. Add the sesame oil just before frying.
3. Lightly dust the tofu cubes in flour. Toss to coat and shake off excess. Add the tofu to the oil and fry in batches. Turn tofu occasionally until golden on all sides (about 8 minutes). Use a slotted spoon to remove the tofu from the oil and transfer to the paper-towel lined plate. Continue until you have fried all the tofu. Add more oil to the pan, as needed.
4. Wipe the skillet clean. Melt the butter over medium heat then add the shallots, chile, garlic and ginger. Stir and cook until fragrant and soft, adding the white parts of the onion a few minutes into the cooking process. Lastly, add the soy sauce, sugar and pepper. Stir to bring the sauce together.
5. To serve: divide rice among bowls. Top with the tofu and green parts of the green onion. Generously drizzle with sauce. Serve warm.