Created by ImPat on June 14, 2020
Step 1: Make Crispy Tofu. Place tofu on a plate lined with 2 layers of paper towel and top with 2 layers of paper towel, then a plate and stand for 5 minutes to absorb any excess liquid and then cut tofu into 2cm-cubes.
Step 2: Heat oil in a small saucepan over high heat.
Step 3: Place rice flour in a shallow bowl and add 1/3 of the tofu and toss to coat well and then deep fry tofu for 2 minutes or until crispy and a using a slotted spoon, transfer to paper towel to drain and repeat with remaining tofu and rice flour in 2 more batches.
Step 4: Meanwhile, combine soy sauce, shao hsing, garlic and chilli sauce, sugar and sesame oil in a small bowl and stir until sugar has dissolved.
Step 5: Heat a wok over high heat and add beans and stir-fry for 4 to 6 minutes or until lightly charred and transfer to a plate.
Step 6: Add vegetable oil to wok and swirl to coat and then add gai lan stems and stir-fry for 1 minute or until bright green and now add leaves and stir-fry for 30 second and then add sauce mixture and beans and stir-fry for 1 minute or until combined and then toss through tofu and sprinkle with chilli and serve immediately.