This crispy tofu smothered in a tangy, spicy sauce is a quick, simple dish that will make your tastebuds sing.
1 tbsp sesame seeds
2 tbsp groundnut oil
225g firm tofu, cut into 2cm cubes
2 spring onions, finely sliced
1 tsp sesame oil
FOR THE HOT & SOUR SAUCE
2 tbsp rice wine
1.5 tbsp dark soy sauce
2 tbsp rice vinegar
160ml vegetable stock
1 tbsp tomato purée
2 tsp chilli bean sauce
0.5 tsp white pepper
2 tsp granulated sugar
- Ensure your wok is completely dry by wiping with kitchen paper before you start. Place it over a medium–low heat, then tip in the sesame seeds and slowly toast for 2-3 mins or until they turn golden brown. Transfer to a plate and leave to cool.
- Heat the oil in the wok over a medium heat and fry the tofu cubes for 2-3 mins on each side until they are golden brown. They should be crispy on the outside but soft inside. Transfer to a plate lined with kitchen paper to drain.
- Add all the hot and sour sauce ingredients to the wok over a medium-high heat. Bring the sauce to a boil, then lower the heat and simmer for 3-5 mins. Add the tofu cubes and stir to coat with the sauce and reheat them.
- Transfer to a serving dish, sprinkle over the spring onions, toasted sesame seeds and a drizzle of sesame oil. Serve hot.
Chinese Takeaway Cookbook by Kwoklyn Wan, published by Hardie Grant Publishing.