Ingredients
- 1 3/4 lbs firm tofu
- Vegetable oil (for frying tofu), plus 2 tbsp vegetable oil, separated
- Cornstarch
- 2 tbsp butter
- 6 medium shallots, thinly sliced (about 1 1/2 cups)
- 6-8 fresh red chiles (we used a mix of cayennes, cherry peppers and fresno chilis), seeded and thinly sliced
- 12 garlic cloves, crushed
- 3 tbsp chopped fresh ginger
- 3 tbsp kecap manis
- 3 tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp sugar
- 3-4 tbsp coarsely ground black peppercorns
- 16 scallions, green parts only, cut into 1 inch segments
Directions
Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat over medium-high 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. ) 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 a plate (or plates) lined with paper towels.
