A Shoal of Bean Curd

Adapted from Betty Saw's "Everything Bean Curd!"

• Ready In: 1 hr 30 mins
• Serves: 2-4

Ingredients

• 2  firm tofu, cut into 1 cm thick fingers
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon sugar
• 3  tablespoons cornstarch
• 3  egg whites, lightly beaten
• 1  tablespoon  vegetable oil, warm
• 1  tablespoon  sunflower oil or 1  tablespoon olive oil
• 3  slices  fresh gingerroot, peeled
• 1  red chili pepper, seeded and chopped
• 2  spring onions, cut into 4 cm lengths
• 1  teaspoon cornstarch
• 1  tablespoon water

• Sauce

• 90  ml  chicken flavoured  vegetable stock
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon white pepper
• 1  teaspoon soy sauce
• 1⁄2 tablespoon cider vinegar

Directions

1. Season the tofu with salt, pepper and sugar and set aside for at least 30 minutes.
2. Toss the tofu in the cornflour to coat evenly. Add the tofu to the beaten egg whites and stir in the warm cooking oil.
3. Heat the vegetable oil in a wok. Deep fry the tofu until crisp and light golden. Drain on paper towels and set aside.
4. Heat the sunflower or olive oil in a clean wok and stir fry the ginger and chili. Add the deep fried tofu to the wok and toss well.
5. Combine the sauce ingredients; add to the wok and bring to the boil.
6. Add the spring onions, stir well and thicken with the cornstarch mixed in the water.
7. Serve hot.