Author Notes
Firm tofu is sauted and then combined in a sweet, yet spicy peppery sauce. This is another favorite dish of mine that I adapted from Yotam Ottolenghi's book Plenty. The dish is perfect for a Meatless Monday after Seafood Sunday. —CeCeH
Ingredients
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1.5 pounds
firm tofu
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1/4 cup
grapeseed or canola oil
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1/4 cup
arrowroot
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1/4 cup
unsalted butter
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1/2 cup
chopped shallots
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2
Thai chilies, thinly sliced, seeds removed
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1/4 cup
minced garlic
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1/3 cup
minced ginger
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3 tablespoons
kecap manis
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3 tablespoons
light soy sauce
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2 teaspoons
palm sugar
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6 tablespoons
peppercorns, corsely chopped
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2 cups
scallions, cut into 3/4" pieces
Directions
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Heat oil in pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in arrowroot. Add to the heated oil. "Fry" tofu until they have a thin crust. After tofu cubes are cooked, remove them and transfer to paper towels to drain.
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Remove oil and sediment from pan. Add butter and melt. Add shallots, chilies, garlic and ginger. Sauté on low heat for about 15 minutes, stirring occasionally, until ingredients are soft. Add kecap manis and soy sauce, palm sugar and stir. Add crushed black pepper. Add tofu and stir. Then, add the chopped scallions.
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