Beancurd In Soy Sauce

(serve 2)

1 square block soft white tau foo
900ml oil (for deep frying)
3 tbsp of cornflour (for coating the taufoo)(optional)
3 calamansi leaves

Thickening sauce
1 tsp cornflour
2 tbsp water

For the topping:
½ cup grated or shredded carrots
1 tbsp of chopped chicken meat
6 french beans(cut diagonally)
2 cloves garlic (chopped)
½ a chicken cube
Some chopped red chillies(discard the seeds)

For sauce:
1 tsp sesame oil
2 tbsp light soy sauce (the salty variety)
1 tbsp oyster sauce
1 tsp chinese cooking wine (optional)
1 tsp sugar
a pinch of pepper powder

Thickening sauce: Combine the cornflour with water and leave aside
For sauce: Combine all the sauces and sugar with 2 cups of water.Leave aside.
Cut beancurd into 6 parts.Dust beancurd with 3 tbsp cornflour(optional).Heat oil,when oil is hot, fry the coated bean curd till both are slightly brown.Remove from pan and set aside.
Pour away some oil and leave behind 3 tbsp of oil to fry chopped garlic.Once fragrant add in chicken ,grated carrots and french beans. Saute until the ingredients are incorporated. Add in the sauce mixture and stir. Crumble in the chicken cube. Leave to simmer until vegetables are tender. There is no need to add salt to this dish since the chicken cube and light soy sauce is salty enough. If preferred , you can add more sugar.Once the vegetables are cooked, add in thickening sauce. Mix in chopped spring onions, calamansi leaves(if using chinese cooking wine you can omit the leaves),and chopped red chillies. Leave it to thicken for a few seconds.

Pour the gravy onto the fried bean curd.Serve immediately.You can garnish further with shredded chillies and chopped spring onions.Beancurd fried with dusted corn flour should be served immediately while still crisp.

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