Agedashi Tofu

Directions

1.  To create the black pepper base, take a medium saucepan and heat the vegetable oil over medium-low heat. Add the shallots, ginger, and garlic, and cook, stirring frequently, for 8-10 minutes until they have become softened.
2. Incorportate the remaining ingredients and let it simmer gently, stirring occasionally, for 20-25 minutes until it reduces by half.
3. Reserve 2 tablespoons of the black pepper base for this recipe- the rest can be frozen or refrigerated to use another time.
4. For the black pepper broth, combine soy sauce, 2 tablespoons of the reserved black pepper base (adjust to taste), and 400ml of water in a medium saucepan. Let it stand for 12-15 minutes, then place the saucepan over medium-high heat and bring it to a boil.
5. Turn off the heat and allow it to stand for 30 minutes to infuse.
6. Meanwhile, fill a medium saucepan halfway with vegetable oil. Heat it over high heat until it reaches 170°C.
7. Toss the cornflour and tofu gently in a bowl to coat them. Fry the tofu in batches for 4-5 minutes until it becomes lightly  golden and crisp use a slotted spoon to remove the tofu and let it drain on kitchen towel.
8. Divide the fried tofu among serving bowls and pour the black pepper broth over it. Garnish with spring onions.