Ingredients
- Vegetable oil, for deep-frying plus 40ml extra
- 600 grams firm tofu, cut into 3cm cubes
- Cornflour, for dusting
- 4 spring onions, thinly sliced plus extra to serve
- 4 garlic cloves, thinly sliced
- 2 golden shallots, thinly sliced
- 1 tablespoons ginger, finely grated
- 40 grams chilli jam
- 1 1/2 tablespoon light soy sauce
- 1 tablespoon kecap manis
- 1 teaspoon ground Sichuan pepper
- Steamed Asian greens, to serve
How to Make
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Step 1: Heat oil in a large saucepan over medium-high heat.
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Step 2: Dust tofu in cornflour, shaking off excess and deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels.
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Step 3: Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes) and now sir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat.
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Step 4: Serve with steamed greens and scatter with spring onion.
We hope you enjoy this recipe!
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