Ingredients

2 firm tofu cakes (about 500g)
3 tb sp vegetable oil
4-5 cloves garlic, smashed with skins removed
6 slices ginger
6 spring onions, cut into 2.5 cm sections

Sauce

2 tb sp wine
3 tb sp soy sauce
1 tb sp sesame oil
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1 tsp corn starch dissolved in 125 ml water

Method

Cut the tofu into pieces about 5 cm long and 2.5 cm wide. Place in a colander to drain.

Mix all the sauce ingredients and set aside.

Heat oil until hot but not smoking.

Add the tofu and turn gently with a spatula until all pieces are coated with oil, shaking the pan occasionally to prevent sticking. Fry until the tofu just begins to turn a bit yellow but not brown or crispy.

Add the garlic, ginger and half the spring onions and gently stir-fry for 1-2 minutes.

Add the sauce, stir to blend, cover wok with a lid, lower heat and braise for 5-6 minutes. If sauce becomes too dry while cooking, add a few table spoons of water.

Add remaining spring onions and transfer to a serving dish.


(Serves : 4)