Best tofu recipe

This tofu recipe has really taken off with us since I adapted it from a recipe by Yotam Ottolenghi. His recipe, while very good, is quite complicated with different soya sauces and a little too much black pepper.
So I thought about how to make a quick dish along the same lines so here is the result.

Peel and chop about 400 - 450 grams of banana shallots
Peel and chop 2 bunches of spring onions
Peel and dice finely a generous 2 inch piece of ginger
Peel and crush 8/10 cloves of Garlic
Chop 1 or 2 fresh green chillies finely
About a tablespoon or more of fresh ground black pepper

Fry the shallots and spring onions in 3 or 4 tablespoons of oil, I use sunflower oil. Stir now and then until  they start to turn brown then add garlic, ginger, black pepper and green chilli.
Then add 3 or 4 tablespoons of tamari dark soya sauce and some salt to taste.
Stir well and add 1 packet of Cauldron tofu or any firm tofu you can find cut into 1 cm or 1/2 inch cubes. Stir gently to cover tofu with the sauce until heated through and serve

This dish is excellent served with brown rice noodles and spring greens or pointed cabbage finely shredded, lightly steamed  and drizzled with toasted sesame oil.
The final ingredient is some finely chopped sticks of ginger (julienned) to sprinkle over the whole dish which really sets off all the flavours, delicious.

I did add a handful of raw cashew nuts to the tofu last time I made this and it was very good.