Ingredients
- Sauce:
- 1 tub extra firm tofu
- 1 tablespoon light soy sauce
- 1 egg, lightly beaten
- freshly ground black or white pepper, to taste
- Cornstarch, as needed
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Chinese rice wine or dry sherry
- 1 tablespoon granulated sugar
- 3 tablespoons vegetable broth or water
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons cornstarch for thickening sauce, optional
- Other:
- 3 green onions (spring onions, scallions)
- 5 to 10 small dried red chilli peppers, according to taste
- 3 – 4 cups oil for deep-frying and stir-frying, as needed
Preparation
Step 1
1. Cut the tofu into 1-inch cubes. Combine the tofu cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the tofu, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the tofu cubes into the hot oil, a few pieces at a time, and deep-fry until cooked through (4 - 5 minutes). Remove the tofu cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil (sesame, peanut, canola). When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried tofu cubes back into the wok. Stir-fry until the tofu cubes are browned (about 1 minute).
6. Push the tofu up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the tofu. Cook and stir for another 2 minutes, stirring, until the tofu is nicely coated with the sauce. Serve immediately over brown rice.