Black Pepper Tofu

Crush the Black Peppercorns (2 Tbsp) using a mortar and pestle or spiced grinder.

Cut the Long Beans (1 bunch) into 1 inch pieces. Trim the ends off the Enoki Mushrooms (7 oz) and roughly chop the Oyster Mushrooms (2 cups) .

Drain and cut the Extra Firm Tofu (12.5 oz) into 1 inch squares. Dice the Onion (1) . Mince the Garlic (6 cloves) and Fresh Ginger (1 1/2 Tbsp) . Thinly slice Red Chili Peppers (2) .

Toss your tofu in the Corn Starch (1 Tbsp) and dust off any excess. This will give your tofu a really crunchy, defined layer when you fry it in the oil.

In a medium sized pan over medium-high heat, add your Canola Oil (4 Tbsp) and fry tofu until all of the sides are golden brown.

In the same pan, melt Butter (3 Tbsp) 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.

In a small bowl combine Dark Soy Sauce (2 Tbsp) , Tamari Soy Sauce (3 Tbsp) , Granulated Sugar (1 Tbsp) , and crushed peppercorns.

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.