World Cuisine

  • 450 g (14½ oz) firm tofu
  • 200 ml (7 fl oz) vegetable oil
  • 1 teaspoon chopped fresh root ginger
  • 2 garlic cloves, finely chopped
  • 5 spring onions, cut into 2.5 cm (1 inch) lengths
  • 50 g (2 oz) tinned water chestnuts, halved
  • 75g (3 oz) mangetout, cut in half on the diagonal
  • ½ red onion, cut into thin wedges
  • 1 teaspoon sesame oil
  • 1½ tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons chicken stock or water
  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons caster sugar
  • 2 teaspoons malt vinegar
  • ½ teaspoons salt

Combine the ingredients for the oyster sauce and set aside.

Drain the tofu and pat it dry with kitchen paper before cutting it into 20 equal-sized cubes. Pour enough oil into the wok to deep-fry the tofu, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the tofu and deep-fry until puffy and golden, then remove using a slotted spoon and drain on kitchen paper. Fry the rest of the tofu in the same way. Set aside.

Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the ginger, garlic and spring onions and give them a quick stir, then add the water chestnuts, mangetout and red onion. Stir-fry for 2 minutes, until softened slightly, then add the sauce.

Stir-fry for 1 more minute, then return the tofu to the wok. Sprinkle the sesame oil over it and cook, stirring, for 1 minute for the tofu to absorb some of the flavours from the sauce. Serve immediately.

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