- 8 fresh red chiles (fairly mild ones), thinly sliced
- 12 garlic cloves, crushed
- 1 shallots or onion (minced)
- 3 tbsp chopped fresh ginger
- 3 tbsp sweet soy sauce (kecap manis)
- 3 tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp sugar
- 3 tbsp butter
- 5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
- 1 cup green scallions, cut into 2 inches long.
- Start with the tofu. 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 scallions. Serve hot, with steamed rice.
Credits to: epicurious.com