You can reduce the amount of serrano chiles and black pepper if you prefer to make this dish less spicy.
SERVES 4–6
1 ¾ lb. firm tofu, cut into 1″ cubes
½ cup cornstarch
11 tbsp. unsalted butter
3 tbsp. finely chopped ginger
12 small shallots, thinly sliced
12 cloves garlic, crushed
8 red serrano chiles, stemmed and thinly sliced
5 tbsp. coarsely ground black pepper
3 tbsp. kecap manis (available at Amazon)
3 tbsp. light soy sauce
4 tsp. dark soy sauce
2 tbsp. sugar
16 small scallions, cut into 1 ¼″ pieces
Cooked white rice, for serving
INGREDIENTS
2 cups canola oil1 ¾ lb. firm tofu, cut into 1″ cubes
½ cup cornstarch
11 tbsp. unsalted butter
3 tbsp. finely chopped ginger
12 small shallots, thinly sliced
12 cloves garlic, crushed
8 red serrano chiles, stemmed and thinly sliced
5 tbsp. coarsely ground black pepper
3 tbsp. kecap manis (available at Amazon)
3 tbsp. light soy sauce
4 tsp. dark soy sauce
2 tbsp. sugar
16 small scallions, cut into 1 ¼″ pieces
Cooked white rice, for serving
INSTRUCTIONS
1) Heat oil in a 12″ skillet over medium-high heat.
2) Toss tofu and cornstarch in a bowl until evenly coated. Fry tofu until browned all over, about 3 minutes.
3) Drain and set aside; discard oil, and wipe skillet clean. Return skillet to medium heat with butter.
4) Add ginger, shallots, garlic, and chiles; cook until soft, about 15 minutes.
5) Stir in pepper, soy sauces, and sugar.
6) Return tofu to skillet; cook, stirring, until warmed through, about 2 minutes.
7) Stir in scallions; serve over rice.
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