Crush the Black Peppercorns (2 tablespoon) using a mortar and pestle or spiced grinder.
Cut the Long Beans (1 bunch) into 1 inch pieces. Trim the ends off the Enoki Mushroom (200 gram) and roughly chop the Oyster Mushroom (200 gram).
Drain and cut the Extra Firm Tofu (350 gram) into 1 inch squares. Dice the Onion (1). Mince the Garlic (6 clove) and Fresh Ginger (1 1/2 tablespoon). Thinly slice Red Chili Pepper (2).
Toss your tofu in the Corn Starch (1 tablespoon) 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 (1/4 cup) and fry tofu until all of the sides are golden brown.
Remove tofu from pan and place on paper towels.
Using the leftover oil, saute the long beans, enoki and oyster mushrooms until they are cooked. Remove vegatables from pan and set aside.
In the same pan, melt Butter (3 tablespoon) 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 tablespoon), Tamari Soy Sauce (3 tablespoon), Granulated Sugar (1 tablespoon), 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.