· 400 grams firm tofu, drained, cut into 2.5 centimetre cubes
· 60 grams potato flour (or corn flour)
· 1 egg lightly beaten
· Peanut oil for deep-frying
· Pinch of salt
· Ground white pepper
For the sauce:
· 1 tablespoon bean sauce (tauchu)
· 2 tablespoons light soy sauce
· 1 tablespoon tomato paste
· 1 tablespoon rice vinegar
· 1 tablespoon chili sauce (Thai hot sauce)
· 1 teaspoon light brown sugar or honey
· 1 teaspoon dark soy sauce
For the stir-fry:
· 2 tablespoons peanut oil
· 1 clove garlic, peeled, and crushed, left whole
· 4 whole dried red chilies
· 1 medium white onion, chunked into 1 inch squares
· 1 tablespoon Shaoxing rice wine or red wine (optional)
· 4 spring onions, chopped into 1 inch pieces
· Presentation and Garnishing
· Toasted sesame seeds to garnish
· ½ cup cashewnuts, fried
1. Mix together the cornflour and egg in a bowl, add some salt and pepper until it is a thick but runny batter.
2. Coat the tofu cubes in the mix. Heat a wok over high heat and fill ¼ of it full of peanut oil. Heat the oil to 180 degrees or until a piece of bread fries golden brown in 15 seconds.
3. Coat each piece of the tofu in the beaten egg mixture and add it into the wok.
4. Cook all the tofu until golden brown and then remove and place on a plate lined with kitchen paper to drain any excess oil. Empty all the oil in the wok, leaving about 1 tablespoon.
5. In another bowl, add all the sweet sauce ingredients together and set aside.
6. Heat a wok over high heat and when wok starts to smoke, add the peanut oil. Add the onions first,add a bit of red wine, then add the dried chillies and fry for a few seconds and stir-fry for a minute and then add the sauce to the wok and fry until the sauce has reduced and is slightly sticky and has a thicker consistency. Toss in the fried tofu pieces, add the spring onions. Then transfer to a serving plate and sprinkle with sesame seeds and cashewnuts.