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1
Slice the tofu in half along its length and then each portion into two thick slices.
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2
Place the slices between paper towels to drain, replacing towels as needed.
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3
Meanwhile, dissolve the sugar in 1/4 cup water and cook in a small saucepan over medium-low heat until small bubbles begin to appear around the edges of the pan.
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4
Carefully swirl the solution, but do not stir.
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5
Continue to heat, as bubbles move inward toward the center of the pan and the solution turns darker, 20 to 35 minutes, until the syrup has become a deep, golden caramel color.
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6
Carefully add 1/2 cup water to this mixture.
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7
(It will sputter violently.
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8
If some sugar crystallizes at this point, carefully stir the mixture with a metal spoon.
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9
The sugar will remelt.)
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10
Turn off the heat and allow to cool slightly.
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11
Transfer the caramel sauce to a wide saucepan, turn the heat to medium and add the shallots, cooking for about 2 minutes.
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12
Add the garlic and ginger and stir again, cooking for about 1 minute.
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13
Now stir in the soy sauce.
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14
Simmer and stir until the mixture is viscous and the vegetables are well coated, about 10 minutes.
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15
Place the tofu in the sauce in a single layer and simmer uncovered for 7 minutes.
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16
Using a spatula, turn the pieces over.
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17
Simmer for 3 or 4 minutes more and then transfer to a warmed platter.
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18
Pour the sauce over the tofu and sprinkle with scallions and black pepper.
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19
Serve with white rice.
