Ingredients (serves 2)
° 1 (300g) pack silken tofu
° corn flour or potato starch, for coating
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying
° finely shredded spring onion, for garnish
° 2 thin slices ginger, finely chopped
° 30ml water or dashi stock
° 1 teaspoon sugar
° 1 tablespoon light soy sauce
° 5ml cooking rice wine
1. To extract excess moisture of the tofu, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15 minutes. Remove tofu from the towel, cut into 8 or 16 pieces and lightly coat the tofu with corn flour or potato starch.
2. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Deep fry tofu until lightly golden brown. Remove the tofu with a slotted spoon. Drain well on kitchen paper.
3. To make the sauce: add 30ml water with sugar in a pot and bring to a boil. Stir in cooking rice wine, light soy sauce and ginger.
4. Transfer the tofu to a serving plate and garnish spring onion. Drizzle the sauce over the tofu or serve as dipping sauce. Serve immediately.