Ottolenghi’s Black Pepper Stir-fry 2 lbs extra-firm tofu Neutral oil for frying Cornstarch to dust the tofu 11 tbsp butter 12 oz shallots, thinly sliced 15 garlic cloves, crushed 3 tbsp chopped fresh root ginger 3 tbsp sweet soy sauce (kecap manis) 3 tbsp light soy sauce 4 tsp dark soy sauce 2 tbsp sugar 3 tbsp ground pepper 16 small and thin spring onions, cut into 1.2-inch segments 1. Start with the tofu. Pour enough oil into a large frying pan or wok to come 0.2 inches up the sides and heat. Cut the tofu into large cubes, about 1.2 x 0.8 inches. 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 so they don’t stew in the pan.) 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 kitchen paper. 2. Remove the oil and any sediment from the pan, then add the butter and melt it. Add theshallots, garlic, and ginger. Sauté on low to...