Black Pepper Tofu

Ingredients

• 1 3/4 pounds firm tofu, cut into large cubes and well-dried with paper towels
• Cornstarch to dust the tofu
• 3 tablespoons neutral oil
• 4 tablespoons butter
• 8-12 shallots, thinly sliced
• 4 fresh red chiles, thinly sliced, or less to taste
• 12 cloves garlic, roughly chopped
• 3 tablespoons chopped fresh ginger
• 3 tablespoons sweet soy sauce, kecap manis
• 3 tablespoons light soy sauce
• 4 tablespoons dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons coarsely crushed black peppercorns
• 16 small and thin green onions, sliced or shredded
• Cooked white rice for serving

Directions

1. Put the tofu in a large bowl, dust it with cornstarch, and toss until the pieces have a thin, even coating. Warm the oil in a large 12-inch skillet over medium-high heat until it is just shy of smoking. Add the tofu cubes and cook, turning them now and then, until the edges are crisp and golden on all sides. Move the tofu to a sheet pan lined with paper towels and leave it there for the moment.
2. Use a paper towel to clean out the skillet, then add 3 tablespoons of the butter. Set the pan over medium heat and cook until the butter stops foaming. Add the shallots, chiles, garlic, and ginger, and cook, stirring frequently, until everything is fully softened.
3. Pour in the soy sauces, then add the sugar and peppercorns. Stir until the sugar has dissolved. Return the tofu to the skillet and gently turn it through the sauce until well coated. Taste for sweetness and heat, adding sugar or more peppercorns if needed, remembering that the sauce is supposed to be powerful and may taste quite salty on its own.
4. Add the remaining tablespoon of butter and take the pan off the heat. Stir until the butter has melted into the sauce and made it a little glossy. Fold in the scallions, then serve with white rice.