Ingredients

The following ingredients have 4 Servings
  • 250 g tofu (firm or extra firm) (cut into bite-sized cubes)
  • 2-3 tbsp cornflour
  • 4 large red chilli peppers (cut into strips, discard some seeds to suit how hot you want it)
  • 1 onion (cut into slices)
  • 8 spring onions (cut into approximately 3cm long pieces)
  • 15 g fresh ginger (cut into thin sticks)
  • 5 cloves garlic
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1.5 tsp sugar
  • 1 tbsp black peppercorns (crushed)
  • 50 ml water or vegetable stock

Instruction

  • If you have time, press the tofu for 30 minutes before cooking it. You can use a tofu press or wrap it in kitchen roll or a tea towl and place underneath a heavy saucepan to get rid of some of the moisture.
  • Heat about 1/2 cm of oil in a wok.   Dip the cubes of tofu in the cornflour and then put in the wok.   You may need to do this in two batches.  Fry for about 4-5 minutes then turn over and fry for another 4;5 minutes or until each side is golden and crispy.    Drain on kitchen paper.
  • Pour away most of the oil. Keep the temperature hot. Add the garlic, ginger, chilli and onion. Stir fry for about 2 minutes.
  • Add the black pepper, soy sauces, sugar and a little water or vegetable stock. Bring to the boil then add the tofu. Heat through then add the spring onions. Give a final stir then serve with rice.