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- Step 1
Thinly slice green part of spring onion and reserve. Finely chop white part, place in a saucepan with sake, tamari, mirin and sesame oil, and simmer over medium heat for 2 minutes. Set aside.
- Step 2
Halve tofu squares horizontally, place on a tray lined with 4 layers of paper towel, cover with another 4 layers and weight with a chopping board or another tray for 20 minutes.
- Step 3
Heat vegetable oil in a wok over medium heat, add garlic and cook for 10 seconds or until just golden, then drain on paper towels. Fry ginger for 20 seconds, then drain.
- Step 4
Dust tofu squares generously with cornflour, pressing to coat all sides, then shake off excess. Deep-fry tofu, in batches, for 3â€“4 minutes or until golden, then drain on paper towels.
- Step 5
Divide sauce among bowls, add tofu and top with garlic, ginger and reserved spring onion. Scatter with a little chilli and serve immediately.