Ingredients

The following ingredients have 4 Servings
  • 200 g firm tofu (cut into cubes (approx weight))
  • 3 to 4 tbsp corn starch (UK: corn flour)
  • 2 tbsp sunflower or vegetable oil (for frying (approx))
  • black pepper (to season)
  • 2 large eggs (lightly beaten)
  • 3 spring onions – including green part (trimmed and chopped into 1cm lengths)
  • Tamari soy sauce ( gluten free - drizzle to taste)
  • 2 tbsp Bonito flakes (dried shaved tuna – optional)

Instruction

  • Drain the tofu and gently press out any excess water, before cutting into cubes.
  • Coat the tofu cubes in corn starch, making sure they are well-covered. Set aside, separated from each other.
  • Heat about 2 tablespoons oil in a wok or frying pan until very hot and then add the coated tofu to the pan, frying and turning until the coating is crisp and golden on all sides.
  • Add a good grind of black pepper.
  • Turn the heat down a little and add the beaten egg to the pan and allow to cook and firm up, without stirring.
  • As the egg solidifies, break it up a little with a spoon or spatula to give definable pieces of egg and tofu.
  • Add half the cut spring onions and a good splash of gluten free soy sauce. Mix through, allowing the onions to soften slightly as they mix with the egg and tofu and the flavours mingle.
  • Turn off the heat and transfer to a serving bowl. Sprinkle with a good handful of Bonito flakes (if using) and the rest of the spring onions and serve.