| 3 to 4 | tbsp canola |
| 15 | oz. firm tofu, cut into 1″ cubes |
| cornstarch |
| 4 | tbsp (1/2 stick) unsalted butter |
| 1.5 | tbsp finely chopped ginger |
| 4 | shallots, thinly sliced |
| 6 to 7 | cloves garlic, smashed |
| 1 | poblano pepper, stemmed, deseeded and thinly sliced |
| 2 | tbsp coarsely ground black pepper |
| 1.5 | tbsp kecap manis (sweet soy sauce) |
| 1.5 | tbsp light soy sauce |
| 2 | tsp dark soy sauce |
| 1 | tbsp sugar |
| 6 to 8 | small scallions, cut into 1″ pieces |
| 2 | c cooked brown basmati rice |
| 1. | Heat vegetable oil in a large skillet over medium to medium-high heat. (no need to use non-stick, this doesn't stick anyway) |
| 2. | Toss tofu cubes in a bowl with cornstarch to coat. |
| 3. | Pan-fry tofu all over, until golden on all sides. (This will require turning frequently and you'll want to use a tong to avoid burns). |
| 4. | Place fried tofu on a paper towel to drain, cover with another paper towel and set aside. |
| 5. | Pour out excess oil and carefully wipe skillet with a paper towel. |
| 6. | Return skillet to medium heat and add butter. Allow butter to melt and then add ginger, shallots, garlic, and poblano. Cook until soft and shallots are beginning to caramelize, about 15-20 minutes. |
| 7. | Stir in black pepper, soy sauces, and sugar. |
| 8. | Return tofu to skillet and toss to coat. |
| 9. | Cook, stirring, until fully combined and warmed, 2 - 3 minutes. |
| 10. | Stir in scallions & serve over brown basmati rice. |