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I’m a great fan of tofu. I love to try different ways to cook with it and taste it.This tofu dish goes well as an accompaniment to steamed rice or fried rice.

Preparation times + cooking times 35 minutes.
Serves  3.
500 g firm tofu cut into cubes,1.5 cm size
75 g cornflour
1/2 tsp level ground pink himalayan salt or your choice of salt
100 g spring onion (scallion, green onion) thinly sliced
2 – 3 finely chopped green or red chillies 
2 tbs freshly crushed black pepper
2 tbs water
15 g very finely chopped fresh ginger
10 g finely chopped garlic clove
1 tbs soy sauce
3/4 tbs dark soy sauce
2 tsp level raw sugar or your choice of sugar 
cooking oil to shallow fry
Pour cooking oil to nonstick frypan. almost enough to cover the tofu,1 cm up the sides of the pan. Heat the pan over medium heat.
In a plate, combine cornflour with salt. Toss the tofu in cornflour and shake off the excess.
Then fry tofu cubes in batches turning them around to cover all around until they are golden all over and have a thin crust.
Transfer fried tofu to crumbled kitchen paper towel. Set aside. (see the picture ).


Remove any sediment from the pan. Keep 2 tablespoons of the cooking oil from the pan and remove any extra oil.
Add the chopped garlic, ginger, chilli and spring onion, sauté for  medium to low heat for about 2 to 3 minutes, stirring occasionally, until all of the ingredients are totally soft.
Add soy sauce, dark soy sauce, black pepper and sugar stirring well and then the fried tofu. Quickly and gently stir the tofu with all ingredients until well combined.
Add the 2 tablespoons of water and further cook for 1 minute.


Serve hot or warm. 
Hints & Tips:
Gluten free option replace light soy sauce & dark soy sauce to G/F  light soy sauce & dark soy sauce