2 Tbsp vegetable oil (plus 4 Tbsp for the sauce; see below)
3 shallots, diced
3 green onions / scallions, diced
2 tsp fresh ginger, diced
1 large carrot, sliced
1 small Savoy cabbage, cut into approx. 1 inch squares
2 packages firm tofu, cut into bite-sized rectangles
1/4 cup black peppercorns, crushed with a mortar and pestle.
1 Tbsp cornstarch
Sauce
6 Tbsp low-sodium soy sauce
3 Tbsp oyster sauce
3 Tbsp mirin (sweetened rice wine)
4 Tbsp vegetable oil
Procedure
Mix the sauce ingredients together and set aside.
Place the tofu pieces on two baking trays. Bake at 220°F until lightly
browned.
Heat 2 Tbsp oil in a large pot or Dutch oven.
Stir-fry the vegetables in the order listed.
Give the sauce one final stir to make sure the oil is mixed in. Add the
sauce, tofu, and pepper to the stir-fry. Add water to almost cover
the veggies (you want this dish to have a stew-like consistency).
Simmer 10 minutes.
Mix the cornstarch with some cold water, and then mix that into the sauce to
thicken it.