- Tofu2/3 cup cornflour1 tsp salt1 tsp white pepper1 tsp chinese five spice250ml vegetable oilSauce1 tbs vegetable oil1 clove garlic2 shallots fined chopped (white part only)1/2 cup green beans cut into 5cm lengths2 ripe chopped tomatoes2 tbs fish sauce1/2 tsp sesame oil1 tsp sugar1/4 tsp white pepperTo Serve1/4 cup coriander1 sliced red chilli2 shallots fined sliced (green part only)
- Remove tofu from packaging and pat dry with paper towels. Cut into approximately 3x3cm cubes and gently pat dry again.Heat oil in a small wok until the oil bubbles when a wooden spoon is dipped in. While oil is heating, mix together the cornflour, salt, pepper, and chinese five spice and coat the tofu. Gently fry the coated tofu in the oil in batches until golden brown. Remove from oil and place on a metal cake tray to drain off excess oil and also keep it crispy.While the tofu is cooking, make the sauce. In a frying pan put the 1tbs oil, minced garlic and white part only of very finely chopped spring onion. Gently fry until transparent. Add beans, finely chopped tomato, fish sauce, sesame oil, sugar and white pepper and let it reduce for about 5 minutes or until beans are just cooked through.To plate, place fried tofu on a plate and spoon the tomato sauce and beans over the top. Garnish with the green parts of the chopped shallots, plenty of coriander and some chilli.
Brands and product used
- Yeo's - Pure Sesame Oil
- Squid Brand - Fish Sauce