Ingredients

250g Original Cauldron Tofu, drained well, cut into 2cm squares
Glutinous rice flour for dusting (or potato starch or cornflour)
250ml groundnut oil

For the sauce
6 tbsp of light soy sauce
4 tbsp mirin
1 tsp caster sugar

For garnish
1 tsp of toasted white sesame seeds
1 small red chilli, deseeded and finely chopped
1 small sheet of dried nori, Japanese seaweed, finely sliced
1-2 sprigs of coriander

Fried Tofu in Chinese sesame soy sauce

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Serves 4
2/5 difficulty
5 minutes 5 min

This is my take on the Japanese Agedashi dofu, which usually uses Japanese silken tofu and served with a dashi broth. My version uses Chinese style firm tofu dressed in a Chinese style sesame soy sauce. This dish is easy to make and is great as a Chinese style starter especially around Chinese New Year. Chinese don’t normally serve tofu in the New Year because the white colour of the tofu is not a lucky colour, however, once fried golden – they can symbolise squares of gold!

Method

1. Dip the tofu cubes into the glutinous rice flour making sure each one is well coated and dust off any excess. Place on a plate.
2. Heat wok over high heat and add the groundnut oil. Heat the oil to 180°C or when a cube of bread fried golden and floats to the surface in 10 seconds. Shallow fry the tofu cubes, in batches if necessary. Turn them over to ensure all the sides are golden. Then drain the excess oil on absorbent kitchen paper.
3. Add together all the sauce ingredients making sure the sugar has dissolved. Place the tofu pieces on a serving plate, dress with the sauce, garnish with the chilli, toasted sesame seeds and nori pieces and a sprig of coriander and serve immediately.