A Shoal Of Bean Curd

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 firm tofu, cut into 1 cm thick fingers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 3 tablespoons cornstarch
• 3 egg whites, lightly beaten
• 1 tablespoon vegetable oil, warm
• 1 tablespoon sunflower oil or 1 tablespoon olive oil
• 3 slices fresh gingerroot, peeled
• 1 red chili pepper, seeded and chopped
• 2 spring onions, cut into 4 cm lengths
• 1 teaspoon cornstarch
• 1 tablespoon water
• 90 ml chicken flavoured vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 teaspoon soy sauce
• 1/2 tablespoon cider vinegar

Recipe

• 1 season the tofu with salt, pepper and sugar and set aside for at least 30 minutes.
• 2 toss the tofu in the cornflour to coat evenly. add the tofu to the beaten egg whites and stir in the warm cooking oil.
• 3 heat the vegetable oil in a wok. deep fry the tofu until crisp and light golden. drain on paper towels and set aside.
• 4 heat the sunflower or olive oil in a clean wok and stir fry the ginger and chili. add the deep fried tofu to the wok and toss well.
• 5 combine the sauce ingredients; add to the wok and bring to the boil.
• 6 add the spring onions, stir well and thicken with the cornstarch mixed in the water.
• 7 serve hot.