This dish is a simple and tasty way to enjoy tofu, for vegetarians and carnivores alike. I recently enjoyed this dish in a Chinese restaurant in Japan of all places on a quick stop over on my way back from Sydney it wasn't the best of restaurants but this dish was delicious and really hit the spot.
- 400g firm tofu
- 1-2 tbsp ground nut oil
- 2 garlic cloves, finely chopped
- 1 tsp ginger, finely chopped
- 1 tsp finely chopped ginger
- 125 ml chicken stock or water
- 3 tbsp tomato sauce
- 1 tbsp chilli bean sauce
- 1 1/2 tsp caster sugar
- 1 tbsp dark soy sauce
- 2 tbsp shaohsing wine
- 1 tbsp corn flour
- 1 spring onion, sliced
- 1 red chilli, chopped
- Sauce: Heat the groundnut oil in a wok over a moderate high heat. When hot stir in garlic and ginger and allow to cook for 30 seconds. Stir in the remaining ingredients except the corn flour and bring the sauce to a steady simmer. Mix the corn flour with 2 tbsp of water until it is smooth, Stir this well into the sauce and allow the sauce to thicken while stirring.
- To Finish: Stir the tofu into the sauce over a moderate-high heat and allow it to cook gently for 3-4 minutes until heated through.
- To Serve: Place the tofu in a large serving bowl and scatter over the spring onion and chilli. Serve hot accompanied with boiled rice.