Asian Salmon Bowl with Lime Drizzle
- 1 cup jasmine rice
- 2 teaspoons unsalted butter
- 1 large clove garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 3 tablespoons pure maple syrup
- 3 tablespoons fresh lime juice
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 4 salmon fillets (4 ounces each), skin removed
- 1 teaspoon canola oil
- 2 packages (5 ounces each) baby spinach
- 2 teaspoons black sesame seeds
Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.
Brussels Sprouts and Steak Stir-Fry
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound brussels sprouts, halved
- 8 ounces flank or skirt steak, thinly sliced against the grain
- Kosher salt
- 4 scallions, whites chopped, greens sliced
- 3 garlic cloves, sliced
- 2 tablespoons chopped peeled ginger
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 Fresno chile or jalapeño, sliced into rings
- Steamed rice (for serving)
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
Bún Bò Hue
- 2 pounds oxtail, cut into 2- to 3-inch pieces (ask your butcher to do this)
- 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this)
- 2 pounds pork neck bones
- 2 pounds beef marrowbones, cut into 2- to 3-inch pieces (ask your butcher to do this)
- 1 pound beef brisket
- 8 lemongrass stalks
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon annatto seeds, ground
- 1/4 cup plus 2 tablespoons canola oil
- 1 cup sliced shallots (2 extra-large shallots)
- 1 teaspoon minced garlic
- 1/4 cup finely chopped lemongrass
- 2 teaspoons shrimp paste
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 (14-ounce) package dried round rice noodles, cooked according to package directions, or 3 pounds fresh rice noodles
- Thai basil sprigs
- Perilla leaves
- Thinly sliced green or red cabbage
- Lemon wedges
- Lime wedges
- Thinly sliced yellow onion
1. Make the stock: to ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones and set aside.
2. Bring the water to a boil. When it is at a rolling boil, add the oxtails, beef shank, and pork bones. Return the water to a boil and boil for 3 minutes. Drain the bones into a colander and rinse under cold running water. Rinse the pot and return the rinsed oxtails, neck bones, and shanks to the pot. Add the marrowbones and brisket.
3. Cut off the pale, fleshy part (the bottom 4 inches) of each lemongrass stalk and discard the leafy tops. Crush the lemongrass with the side of a cleaver or the bottom of a heavy pan and add it to the pot. Add 8 quarts fresh water and bring to a boil over high heat. Lower the heat so the liquid is at a simmer and skim off any scum that rises to the surface.
4. After 45 minutes, ready an ice-water bath, then check the brisket for doneness by using the chopstick test: transfer the brisket to a plate and poke it with a chopstick; the juices should run clear. If they do not, return the brisket to the pot and continue cooking, checking again in 10 minutes. When the brisket is done, remove it from the pot (reserving the cooking liquid) and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. When the brisket is completely cool, remove from the water, pat dry, and refrigerate.
5. Continue to simmer the stock for another 2 hours, skimming as needed to remove any scum that forms on the surface. Remove from the heat and remove and discard the large solids. Strain through a fine-mesh sieve into a large saucepan. Skim most of the fat from the surface of the stock (leave some, as it gives the stock a better flavor and mouthfeel). Return the stock to a simmer over medium heat.
6. In a spice grinder or mortar and pestle, grind the red pepper flakes and annatto seeds into a coarse powder. In a frying pan, heat the oil over medium heat. Add the ground red pepper flakes and annatto seeds and cook, stirring, for 10 seconds. Add the shallots, garlic, lemongrass, and shrimp paste and cook, stirring, for 2 minutes more, until the mixture is aromatic and the shallots are just beginning to soften.
7. Add the contents of the frying pan to the simmering stock along with the salt and sugar and simmer for 20 minutes. Taste and adjust the seasoning with salt and sugar.
8. To ready the garnishes, arrange the basil, perilla, cabbage, lemon and lime wedges, and onion slices on a platter and place on the table. Thinly slice the brisket against the grain. Divide the cooked noodles among warmed soup bowls, then divide the brisket slices evenly among the bowls, placing them on top of the noodles. Ladle the hot stock over the noodles and beef and serve immediately, accompanied with the platter of garnishes.
Burmese Gin Thoke Melon Salad
- 1/2 small seedless watermelon (2 1/2 pounds)
- 1/2 ripe cantaloupe melon (1 1/2 pounds)
- 1/4 ripe honeydew melon (1 pound)
- 2 (3-inch) pieces young ginger,* peeled and minced (1/3 cup); or 2 (3-inch) pieces regular fresh ginger, peeled and minced (1/3 cup)
- 1/4 cup sesame seeds, toasted
- 1/4 cup lime juice (from 3 to 4 limes)
- 1/4 cup low-sodium soy sauce
- 1/2 cup extra virgin olive oil
- 2 tablespoons plus 1 teaspoon sugar
- 1 3/4 teaspoons kosher salt
- 1 cup dried green lentils
- 2 cups wide-flake unsweetened coconut
- 1 1/4 cups blanched raw peanuts
- 4 fresh kaffir lime leaves, chopped**
Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh into 1/2-inch dice. Put all of the diced melon in a large mixing bowl.
In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy. Drain, rinse with cold water to chill, and then stir into the melon mixture.
Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large sauté pan. Toast the peanut mixture over medium–low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from the heat and set aside to cool.
Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature.
Chicken Lo Mein with Ginger Mushrooms
- 12 ounces fresh Chinese thick, round egg noodles
- 2 teaspoons sesame oil
- 12 ounces skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized slices
- 1 tablespoon finely shredded ginger
- 1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon plus 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons peanut or vegetable oil
- 1/4 teaspoon red pepper flakes
- 3 cups thinly sliced Napa cabbage (about 5 ounces)
- 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
- 1/2 cup finely shredded scallions
1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat. When the water comes to a rolling boil, add the noodles. Return to a rolling boil and boil according to package directions until al dente. Carefully pour the noodles into a colander and rinse several times with cold water. Drain the noodles, shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined. Set aside.
2. Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 tea- spoon of the soy sauce, 1/4 teaspoon of the salt, and pepper. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant. Push the pepper flakes to the sides of the wok, carefully add the chicken mixture and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken begins to brown. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through. Transfer the chicken and vegetables to a plate.
4. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the noodles and stir-fry 15 seconds. Restir the soy sauce mixture, swirl it into the wok, add the scallions and chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.
Cold Sesame Noodles with Summer Vegetables
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
Dou Ban Yu
- 1 rainbow trout (about 3/4 lb/350g), scaled and cleaned, but with head and tail intact
- 1 tbsp Shaoxing wine
- 1/2 cup (100ml) cooking oil, plus 2–3 tbsp more
- 2 1/2 tbsp Sichuan chilli bean paste
- 2 tsp finely chopped ginger
- 4 tsp finely chopped garlic
- 3/4 cup (200ml) chicken stock
- 1 tsp light soy sauce, to taste
- 2 tsp potato flour dissolved in 1 1/2 tbsp cold water
- 3-4 tbsp finely sliced spring onion greens
- 1 tsp sesame oil
Make three even, diagonal cuts into the thickest part of each side of the fish, to allow the sauce to penetrate. Rub it inside and out with a little salt, then rub the Shaoxing wine into its belly cavity. Set aside for 10–15 minutes, then drain off any liquid and pat it dry. Rub a little more salt into the skin on both sides (to prevent sticking).
Add the 1/2 cup (100ml) oil to a seasoned wok over a high flame. When it is hot, slide in the fish and fry on both sides until it is a little golden (it won’t be cooked through). You need to turn the fish carefully and tilt it so the oil comes into contact with all the skin. Pour off the oil into a heatproof container and slide the fish on to a plate.
Clean the wok if necessary, then reheat it over a high flame. Add the 2–3 tbsp oil and reduce the heat to medium. Add the chilli bean paste and stir-fry until the oil is red and smells delicious. Add the ginger and garlic and stir-fry until you can smell them. Pour in the stock and bring to a boil. Slide in the fish and cook for five minutes or so, seasoning with soy sauce to taste. Keep spooning the sauce over the fish and tipping the wok so the whole fish is cooked. (If you are using a larger fish, turn it halfway.) Using a wok scoop and fish slice, carefully lift the fish from the sauce and lay it on a serving dish.
Increase the heat, stir the potato flour mixture and add just enough to thicken the sauce to a rich, clingy consistency (do this in stages to avoid over-thickening). Stir in the spring onion, then switch off the heat. Stir in the sesame oil and ladle the sauce over the waiting fish.
- 1 teaspoon vegetable oil
- 1/2 small onion
- 4 garlic cloves, crushed
- 1 3×1″ piece peeled ginger
- 2 1/2 cups low-salt beef broth
- 1 whole star anise
- 1 3″–4″ cinnamon stick
- 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
- 1 scallion, thinly sliced
- Kosher salt
- 2 packages instant ramen (preferably not fried; noodles only)
- 1 1/4–1/2-pound piece beef eye round, sliced crosswise 1/8″ thick
- Bean sprouts, basil leaves, and thinly sliced serrano chiles
Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7–8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
Kimchi Fritters with Soy Dipping Sauce
- 1 tablespoon plus 3/4 cup thinly sliced scallions
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 teaspoons distilled white vinegar
- 1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
- 4 ounces ground pork (about 1/3 cup)
- 2 teaspoons finely grated garlic, divided
- 1/2 teaspoon toasted sesame oil
- 1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
- 1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out
- 1 red or green Thai chile, thinly sliced
- Kosher salt
- 4 tablespoons (about) vegetable oil, divided
- Pickled Pears
Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
Mix pork, 1 teaspoon garlic, sesame oil, and remaining 1 teaspoon soy sauce in a small bowl. Chill for 30 minutes or up to 1 day.
Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 teaspoon garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture.
Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2″-4″ rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2-3 minutes per side.
Serve pancakes with dipping sauce and Pickled Pears.
Penang Fried Rice Noodles
- 1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
- 2 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten with a pinch of salt
- 1/2 pound peeled and deveined large shrimp
- 1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
- 3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks’ Notes), sausage thinly sliced crosswise
- 2 large garlic cloves, finely chopped
- 1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
- 1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
- Lime wedges for serving
- Special equipment: A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet
Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
Stir together soy sauce and water, then reserve.
Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
Remove pan from heat and stir in eggs. Serve immediately.
- 1 ounce wakame (dried seaweed)
Place 1 ounce wakame (dried seaweed) in a medium bowl; cover with boiling water and let sit until softened, about 10 minutes. Drain seaweed, squeeze out excess water, and coarsely chop.
Spicy Seattle Tuna Rolls
- 4 Green Thai chiles, stemmed, coarsely chopped
- 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
- 1 tablespoon toasted sesame seeds
- 1 garlic clove, coarsely chopped
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/4 cup sunflower or vegetable oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon distilled white vinegar
- 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8″ cubes
- 4 toasted dried nori sheets, halved lengthwise
- 1 1/2 cups (about) cooked short-grain rice, cooled
- Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as “glue” to seal.
Roast Pork Lo Mein
- 12 ounces, thin dried Chinese egg noodles
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons Chinese rice wine or dry sherry
- 1 1/2 teaspoons honey
- 1 tablespoon peanut or vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced or grated fresh ginger
- 3 scallions, cut into 2-inch lengths
- 4 or 5 fresh shiitake mushrooms, thinly sliced
- 1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces
1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.
- 1 1/4 lb (500g) boneless pork belly, with skin, or shoulder
- 2 tbsp cooking oil
- 4 slices of unpeeled ginger
- 1 spring onion, white part only, crushed slightly
- 2 tbsp Shaoxing wine
- 2 cups plus 2 tbsp (500ml) chicken stock or water, plus more if needed
- 1 star anise
- Small piece of cassia bark or cinnamon stick
- Dash of dark soy sauce
- 2 tbsp sugar
- Salt, to taste
- A few lengths of spring onion greens, to garnish
Cut the pork into 3/4-1 in (2-3cm) chunks.
Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.
Black Pepper Tofu
- 1 3/4 lbs firm tofu
- Vegetable oil for frying
- Cornstarch to dust the tofu
- 11 tbsp butter
- 12 small shallots (12 ounces in total), thinly sliced
- 8 fresh red chiles (fairly mild ones), thinly sliced
- 12 garlic cloves, crushed
- 3 tbsp chopped fresh ginger
- 3 tbsp sweet soy sauce (kecap manis)
- 3 tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp sugar
- 5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
- 16 small and thin green onions, cut into 1 1/4-inch segments
Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. 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 paper towels.
Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.