Ginger & spring onion tofu

Ginger & spring onion tofu

Tags

Chinese
Rice

Cook

Ingredients

  • 800g tofu
  • 2 tbsp cornstarch
  • ½ tsp white pepper
  • 3 inches ginger, shredded
  • 4 cloves garlic, sliced
  • 10 scallions, 2 inch sections
  • 1 onion, thinly sliced
  • 1 cup vegan chicken stock
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp white pepper
  • 1 tsp msg
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 tbsp water
  • 2 tsp cornstarch
  • Rice

Steps

  1. Drain and press the tofu. Once done pat dry, cut into slices and toss in cornstarch and white pepper.
  2. Add oil in the frying pan, once hot add the tofu and shallow fry in a single layer until crispy on both sides.
  3. Mix ingredients from vegan chicken stock to sugar for the sauce.
  4. Heat oil in the wok, once hot add spring onion whites and cook for 1-2 minutes.
  5. Add onion, ginger and garlic and cook until fragrant.
  6. Add the sauce and bring to a simmer. Add tofu to the wok along with cornstarch slurry. Cook until thickened.
  7. Add spring onion greens and stir.