Ginger and Garlic Tofu

400g firm silken tofu, cut into cubes
2–3 tablespoons vegetable oil (for stir frying)
Oil for deep frying
1 thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, chopped
½ onion, diced
½ green pepper, diced
4 tablespoons cornflour
Pinch salt
Pinch black pepper

The Sauce
1½ tablespoons mushroom stir fry sauce (vegetarian oyster sauce)
1½ tablespoons Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon chilli oil

PREPARATION

1. Cut the tofu into evenly sized cubes. Handle gently as silken tofu can break easily.
2. In a bowl combine cornflour, salt and black pepper.
3. Gently toss the tofu cubes in the cornflour mixture so they are evenly coated.

COOKING

1. Heat oil in a wok or deep pan to about 180°C.
2. Carefully add the coated tofu cubes and deep fry until a light golden crust forms around the edges.
3. Remove the tofu and drain on kitchen paper.
4. Mix together mushroom stir fry sauce, Shaoxing rice wine, light soy sauce and chilli oil in a small bowl.
5. Heat a wok with a little oil over low heat and add the ginger, garlic and spring onions.
6. Allow the aromatics to gently sizzle so their flavour infuses into the oil without burning.
7. Increase the heat to high and add the diced onion and green pepper. Toss quickly.
8. Pour in the prepared sauce and allow it to boil vigorously.
9. Add the crispy tofu and toss quickly so the sauce coats each piece.
10. Stir fry briefly until the sauce thickens and clings to the tofu.
11. Serve immediately while the tofu remains crisp.

School of Wok Tips

• Coat tofu gently in cornflour so it develops a crisp crust during frying.
• Always fry tofu in hot oil so the coating seals quickly.
• Build flavour by gently frying ginger, garlic and spring onion before turning up the heat.
• Add tofu only after the sauce is boiling so it keeps its crisp texture.

FAQs

What type of tofu works best?
Firm or extra firm tofu works best because it holds its shape during frying.

Can I make this dish vegetarian or vegan?
Yes. Using mushroom stir fry sauce instead of oyster sauce keeps the dish fully vegetarian.

Why deep fry the tofu first?
Deep frying creates a crisp crust which helps the tofu stay intact and absorb the sauce without breaking.