Cooking Instructions
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Step 1
Crush the
Black Peppercorns (15 g)
using a mortar and pestle or spiced grinder.
Step 2
Cut the
Long Beans (1 bunch)
into 1 inch pieces. Trim the ends off the
Enoki Mushrooms (200 g)
and roughly chop the
Oyster Mushrooms (200 g)
.
Step 3
Drain and cut the
Extra Firm Tofu (350 g)
into 1 inch squares. Dice the
Onion (1)
. Mince the
Garlic (6 cloves)
and
Fresh Ginger (9 g)
. Thinly slice
Red Chili Peppers (2)
.
Step 4
Toss your tofu in the
Corn Starch (7 g)
and dust off any excess. This will give your tofu a really crunchy, defined layer when you fry it in the oil.
Step 5
In a medium sized pan over medium-high heat, add your
Canola Oil (60 mL)
and fry tofu until all of the sides are golden brown.
Step 6
Remove tofu from pan and place on paper towels.
Step 7
Using the leftover oil, saute the long beans, enoki and oyster mushrooms until they are cooked. Remove vegatables from pan and set aside.
Step 8
In the same pan, melt
Butter (45 g)
on low heat and saute your onion, garlic, chili and ginger on low-medium heat for 10-15 minutes, stirring occasionally. By the end everything in the pan will be fragrant and golden brown, but not burnt.
Step 9
In a small bowl combine
Dark Soy Sauce (30 mL)
,
Tamari Soy Sauce (45 mL)
,
Granulated Sugar (10 g)
, and crushed peppercorns.
Step 10
Toss tofu and vegetables in the sauce and heat everything up for 1-2 minutes. Serve over rice and garnish with some thinly sliced
Fresh Chives (to taste)
or green onions.
