michelle picker cooks

A birthday request was fulfilled with Yotam Ottolenghi‘s inspiring cookbook Plenty. This first recipe I tried didn’t disappoint.

Cut 400g (14oz) of firm tofu (beancurd) into cubes and toss in some cornflour. Shallow fry in batches in hot vegetable oil and remove onto paper towel. Discard the oil and sediment and melt some butter in the same pan. Gently fry 6 thinly sliced brown shallots, 4 thinly sliced long red chillies, 3 finely diced cloves of garlic and an equal amount of finely diced fresh ginger until soft. Add 1½ tablespoons of kecap manis, 1½ tablespoons of  soy sauce, 2 tablespoons of dark soy, 1 tablespoon of caster sugar and 2½ tablespoons of coarsely crushed black pepper. Return the tofu to the pan to reheat. Lastly add some thinly sliced spring onions. Serve hot with steamed rice.