Ottolenghi’s Black Pepper Stir-fry 2 lbs extra-firm tofu Neutral oil for frying Cornstarch to dust the tofu 11 tbsp butter 12 oz shallots, thinly sliced 15 garlic cloves, crushed 3 tbsp chopped fresh root ginger 3 tbsp sweet soy sauce (kecap manis) 3 tbsp light soy sauce 4 tspn dark soy sauce 2 tbsp sugar 3 tbsp ground pepper 16 small and thin spring onions, cut into 1.2-inch segments 1. Start with the tofu. Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat.
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Ottolenghi’s Black Pepper Stir-fry 2 lbs extra-firm tofu Neutral oil for frying Cornstarch to dust the tofu 11 tbsp butter 12 oz shallots, thinly sliced 15 garlic cloves, crushed 3 tbsp chopped fresh root ginger 3 tbsp sweet soy sauce (kecap manis) 3 tbsp light soy sauce 4 tspn dark soy sauce 2 tbsp sugar 3 tbsp ground pepper 16 small and thin spring onions, cut into 1.2-inch segments 1. Start with the tofu. Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat.
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