Rather like aubergines I feel that tofu needs a lot of attention to make it interesting. It has the same sponge-like qualities so will soak up whatever is thrown at it. As a tofu-sceptic I would happily eat this dish every week which is a mark of its deliciousness. The sauce has a bit of heat but the blandness of the tofu takes the edge off it. I like to serve this with crunchy raw vegetables or mixed into stir-fried vegetables.
- 280g firm tofu (I like The Tofoo Co.)
- 60g potato starch
- Oil for shallow frying, about 250ml
- For the sauce
- 1 tablespoon vegetable oil
- 2cm piece root ginger, grated
- 2 garlic cloves, peeled and crushed
- 1 heaped teaspoon gochujang paste
- 2 tablespoons Shaoxing wine
- 1 ½ tablespoons runny honey
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- Remove all packaging from the tofu and drain off any liquid. Wrap in a clean tea towel and place in a bowl. Cover with a plate and weigh down with something heavy- I use dumbells. Leave for 25-30 minutes.
- Meanwhile make the sauce; heat the oil in a small saucepan and add the ginger and garlic. Stir over a low heat for about 5 minutes. Add the remaining sauce ingredients along with 4 tablespoons water and bring to the boil. turn the heat down and simmer for 5-6 minutes until thickened. Set aside.
- Unwrap the tofu and cut into 1-2cm cubes. Put the potato starch in a bowl and season with salt and ground black pepper. Heat the oil to 170°cin a small but deep frying pan. Toss the tofu in the potato starch and carefully lower about half the cubes into the hot oil. Fry for about 5 minutes turning to ensure the tofu is evenly browned. Drain on kitchen paper. Repeat for the remaining tofu cubes.
- Put the sauce back on the heat and add the tofu. Stir well to coat all the cubes evenly and serve with a sprinkling of sesame seeds and spring onions.