Braised tofu in soy sauce

Ingredients

For 3 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 400 g extra-firm tofu
• Salt to taste
• 2–3 tbsp vegetable oil
• 1 tbsp vegan Chinese chilli oil or vegetable oil
• 4 spring onions, reserving green tops to serve
• 2.5 cm ginger and 4 garlic cloves, minced
• 120 g red pepper, sliced
• 3 tbsp light soy sauce
• 2 tbsp brown sugar
• 1 heaped tbsp Chinese black vinegar
• 1/4–1/2 tsp Sichuan chilli flakes, optional
• 1/2 tsp five-spice powder and 1/8 tsp optional white pepper
• 120 ml water and 1 tbsp cornflour
• Sesame oil and 1 tbsp sesame seeds to finish
• About 360 g cooked rice, to serve

Step-by-step method

1. Cut tofu into 1 cm squares and press between towels while chopping aromatics. Pat dry and season with a pinch of salt.
2. Heat vegetable oil in a wide pan. Brown tofu for 5–8 minutes on one side and 4–5 on the other; remove and drain.
3. Mix soy, sugar, vinegar, chilli, five-spice and pepper. Separately dissolve cornflour in water.
4. Remove excess oil and heat the tablespoon of chilli oil. Fry spring onion whites, ginger and garlic for 1–2 minutes.
5. Add pepper and fry for 2 minutes; pour in the soy mixture and simmer, stirring and controlling the heat so it does not catch.
6. Stir the cornflour and water again, add to the pan and cook for about 1 minute. Return tofu and simmer for 10 minutes, coating with sauce.
7. Serve over rice with spring onion greens, seeds and a drizzle of sesame oil.