Tofu With Green Garlic, Green Onions + White Shoyu

• 1/2 cup grape seed oil (or canola oil)
• 3/4 pound firm tofu, patted dry and cut into 1? cubes
• 2 tablespoons cornstarch
• 5 tablespoons unsalted butter
• 1 4-inch knob of ginger, peeled + finely chopped
• 2 serrano chiles, stemmed, seeded and finely chopped
• 3 bunches (about 12 stalks) green garlic, trimmed and cut into 2" pieces
• 5 shallots, thinly sliced
• 1/4 cup white shoyu (or other soy sauce)
• 1 tablespoon brown rice vinegar
• 1 tablespoon sugar
• coarsely ground black pepper, to taste
• sea salt, to taste
• steamed rice, for serving

1. Dry tofu well - this is very important. In a medium bowl, toss tofu with cornstarch and a big pinch of salt.
2. Heat oil in an enameled or well-seasoned cast iron pan (or non-stick skillet) over medium-high heat. rnFry tofu until browned all over, about 3 minutes per side. You may have to do this in batches; if you overcrowd the tofu, it won't brown properly. rnDrain tofu on paper towels and set aside. Discard all but about 1 tablespoon oil. Return skillet to medium heat and add the butter.
3. Add ginger, chiles, green garlic, shallots, and a pinch of salt; cook until soft, about 10 minutes.
4. Stir in white shoyu (or soy sauce), brown rice vinegar, sugar, and freshly cracked pepper to taste, .
5. Return tofu to skillet; cook, stirring, until warmed through, about 2-4 minutes. Toss gently with a wooden spoon until tofu is well coated in the somewhat sticky sauce.
6. Stir in scallions; cook a minute or two more - just until the scallions soften slightly. Serve over steamed rice.

grape seed oil, firm tofu, cornstarch, unsalted butter, ginger, serrano chiles, bunches, shallots, white shoyu, brown rice vinegar, sugar, ground black pepper, salt, rice

Taken from food52.com/recipes/17112-tofu-with-green-garlic-green-onions-white-shoyu (may not work)