Fri, 12 November 2021
Chef: Kwanghi Chan
Ingredients:
(Serves 2)
- Handful Fried tofu cubes
- Firm pressed tofu, cut into cubes and fried
- Chanchan spice seasoning
- 1 tablespoon Shaoxing wine (optional)
- 2 cloves garlic, finely chopped
- 1 onion diced
- 1 green bell pepper, seeded and cut into small strips
- 1 scallion, cut into 2-inch lengths
- Vegetable oil, for deep frying
Sweet chilli
Sauce:
- 3 tablespoons ketchup
- 100ml fresh orange juice
- 1/2 teaspoon Lea and Perrins Worcestershire sauce
- 1/4 teaspoon Chinese rice vinegar
- 1 tablespoon honey
- 3 tablespoons of water
- 1/2 teaspoon potato starch
- 3 tsp chilli powder
- 2 tsp paprika powder
- Salt to taste or dash of soy sauce
Method:
1. Cut the firm tofu into bite-size cubes and marinate with 1 tablespoon of wine, paprika, and seasoning. Put potato starch in a bowl and add the tofu cubes into and rub to coat all pieces.
2. Mix all the sweet & sour sauce ingredients in a jug and whisk until combined.
3. Heat up cooking oil in a wok and deep fry the tofu cubes. (Shake off the extra batter before frying). Transfer the fried Tofu out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons of oil in the wok.
4. Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet & sour sauce mix into the wok and bring it to a boil. Toss in the crispy tofu, and add the chopped scallions, do a few quick stirs, dish out and serve immediately with jasmine steamed white rice.
