Instructions (a homage to the management)

1. Press Play

2. Gather:

800g firm tofu
vegetable oil for frying
cornflower to dust the tofu
150g butter or vegan substitute
12 shallots
8 fresh mild-medium red chillies
12 garlic cloves
a big chunk of ginger
3 tbsp kecap manis (sweet soy sauce)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp caster sugar
5tbs black peppercorns
16 thin spring onions
Rice of your choice

3. Begin

Strip the shallots and slice.
Chop the ginger,
Grind the garlic and pepper.
Slice the chillies.
Chop the spring onions.
Heat enough oil for 5mm depth in a large frying pan.
Cut the tofu into large cubes.
Toss them sensually in cornflower, shake off the access and aggravate them in the hot oil in batches that allow space for grooving.
Turn as you go, until they are golden.
Transfer to kitchen paper.
Prepare and boil rice.
Remove oil and detritus from the tofu pan.
Melt the butter.
Add the shallots, chillies, garlic and ginger.
Saute on a low to medium heat for about 15 minutes.
Add the soy sauces, sugar and black pepper.
Add the tofu to the dance to warm for a minute.
Stir in the spring onions.
Serve with rice.

4. Eat