Thoughts

Wow, even without any traditonally "spicy-hot" spices, this dish packs a huge punch. It may be worth it to cut down on the pepper a bit to lower the initial punch, but everything about this is already fantastic. Personally I prefer the rice noodle bed to the steamed rice, but bother work well (rice may be a bit better for reheating). Love it, will eat it again.

Black Pepper Tofu

Vegetable Oil (for frying)
800g firm tofu
Constarch (for dusting)
11 tbsp (150g) unsalted butter
12 small shallots
8 red chiles (mild)
12 cloves garlic
3 tbsp finely chopped fresh ginger
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
5 tbsp coarsly crushed black peppercorn
16 small green onions ( cut into 1" lengths)

Pour oil into a pan to cover up 1/4" of 1"x1" tofu cubes. Toss tofu in cornstarch and shake off excess. Add to hot oil. Once golden on all sides transfer to paper towel.

Remove oil and sediment from pan. Add butter and melt to medium heat. Add shallots chiles, garlic, and ginger. Saute for 15 minutes. Add soy sauce and sugar, stir and add pepper. Add tofu and green onions and heat through.