The perfect combination of a crispy, fragrant crust and pillowy soft-centred tofu seasoned with a five-spice mix.
Ingredients 12
neutral-flavoured cooking oil, for deep-frying, plus 2 tablespoons extra
500 g firm tofu, drained, cut into 2 cm (3/4 in) cubes
60 g red Asian shallots, finely diced
20 g garlic, crushed
10 g long green chillies, finely sliced
5 g bird’s eye chillies, finely sliced
20 g spring onions (scallions), finely sliced
salt, freshly ground black pepper and five-spice, to taste
Spice Mix
70 g cornflour (cornstarch)
1⁄2 tsp salt
1⁄2 tsp ground white pepper
1 tsp five-spice
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Method 6
Heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Meanwhile, cut the into 2 cm (3/4 in) cubes if not already done. Combine all the spice mix ingredients (, , , and ) in a large bowl. Add the tofu and toss to coat.
In batches, gently drop the coated into the hot oil and cook for 3–5 minutes until golden. Remove the tofu with a spider skimmer and drain on paper towel.
Discard the oil and clean the wok. Return the wok to a low–medium heat then add the extra oil. Fry the , , , and until fragrant.
Return the fried tofu to the wok then add the . Season with salt, freshly ground black pepper, and five-spice to taste.
Serve immediately.
