Tofu In Yellow Bean Sauce

Serves 2 with plenty of boiled rice and a stir-fry vegetable dish, such as Vegetables in Oyster sauce with Sesame seeds

Ingredients
250g/8oz pack of tofu (Firm)
2 spring onions cut into 1 inch/2cm diagonals
2 teaspoons of chopped garlic
1 teaspoon peeled and finely chopped root ginger
2 tablespoons cornflour

Sauce
2 ½ fl oz /70ml vegetable stock (made with a cube)
½ teaspoon hot chilli sauce
1 tablespoon dry white wine or dry sherry
2 teaspoons light soy sauce
2 teaspoons yellow bean sauce

Method
Drain the tofu and pat dry with paper towel. Cut into 12 squares approx., not too thick.

Sprinkle the cornflour onto a large plate and coat 3 or 4 pieces of tofu.

Heat 3 tablespoons of oil in a wok, and fry the tofu pieces for 1 minute. Turn the tofu over and cook for a further minute. Remove from the oil with a slotted spoon and drain on kitchen paper. Repeat in batches until all the tofu squares are crisp and golden.

Reheat the oil, add the spring onions garlic and ginger, stir-fry for one minute.

Add the sauce ingredients, bring to the boil and simmer for one minute.

Return the tofu to the wok turning gently to coat with the sauce and warm through.

The tofu can be served on plates of boiled rice, perhaps with another vegetable dish, as suggested above. Ideally, bowls and chop sticks work best serving the rice and other dishes separately.


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