Ottolenghi’s Black Pepper Stir-Fry

@seattlehanddoc
Orthopedic Hand Surgeon & Skincare Exec by day, Private chef to 5 kids & 3 dogs by night. Sharing our love of family, food & travel! Chaos & All
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Updated: 1/5/2026
55 minutes Prep: 20 minutes Cook: 35 minutes
Serves: 8 Save

Ingredients (13)

  • 1 cup vegetable oil, or as needed
  • 2 pounds extra-firm tofu, cut into 1-inch cubes
  • ¼ cup cornstarch, or as needed
  • 11 tablespoons butter
  • 12 ounces shallots, thinly sliced
  • 15 cloves garlic, crushed
  • 3 tablespoons chopped fresh ginger
  • 4 tablespoons dark soy sauce
  • 3 tablespoons sweet soy sauce
  • 3 tablespoons light soy sauce
  • 2 tablespoons sugar
  • ½ teaspoon ground black pepper, or more to taste
  • 16 small and thin spring onions, cut into 1-inch segments

Directions

  1. Pour enough vegetable oil into a large skillet or wok to come ¼ inch up the sides; heat over medium-high heat.
  2. Toss tofu cubes with cornstarch on a baking sheet until evenly coated and shake off the excess.
  3. Add 1 layer of tofu cubes to the hot oil; fry, turning the cubes, until all sides are golden with a thin crust, 2 to 3 minutes per side. Transfer cooked cubes to a baking sheet topped with a metal cooling rack or a paper towel-lined plate. Repeat with remaining tofu cubes.
  4. Remove the oil and any sediment from the skillet. Add butter to the skillet over medium-low heat; cook and stir shallots, garlic, and ginger until fragrant and softened, about 15 minutes.
  5. Stir dark soy sauce, sweet soy sauce, light soy sauce, and sugar and stir into shallot mixture; add ground black pepper.
  6. Mix tofu into soy sauce mixture until evenly combined and warmed, about 1 minute. Fold spring onions into tofu mixture. Serve tofu hot with steamed rice.

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