PAN-FRIED COATED TOFU

These crispy pan-fried slabs of tofu in a rich Chinese sauce are perfect served on top of rice, noodles or some lightly stir-fried vegetables, or even better as a side dish.

SERVES 2-4

450g medium-firm tofu, drained

25g cornflour pinch of salt

2 eggs, beaten

3 tbsp vegetable oil

3 spring onions, finely chopped

1 tbsp minced ginger

2 garlic cloves, minced

1 tbsp chicken stock powder (or for a vegetarian option, use vegetable stock)

250ml water

1 tbsp light soy sauce

1 tbsp oyster sauce (for a vegetarian option, replace with mushroom stirfry sauce)

1 tbsp cornflour mixed with

2 tbsp water

1 tsp sesame oil

★ Slice the tofu into 1cm-thick slabs, then pat dry with kitchen paper or a clean tea towel.

★ Mix the cornflour with the salt and put on a plate. Dredge each piece of tofu in it, ensuring they are completely covered. Bang off any excess, then put the dredged tofu into the beaten eggs.

★ Heat a wok or frying pan over a medium-high heat, then add the oil. Once hot, carefully fry the tofu for 2-3 minutes until golden brown on both sides, then transfer to a wire rack or kitchen paper to drain.

★ To the same wok/frying pan, add the chopped spring onions, ginger and garlic, fry for 30 seconds until fragrant and then add the chicken powder, water, soy sauce and oyster sauce.

★ Bring to a gentle simmer before laying the crispy tofu back in the sauce to cook for 5 minutes more. Give the cornflour mixture a stir to loosen and carefully stir into your sauce until thick enough to coat the back of a spoon. Once thickened, turn off the heat, drizzle with the sesame oil and serve.