Stir-fried Crispy Tofu in a Hot Bean Sauce

Ingredients:

• 500g firm tofu, cut into small cubes
• 2 tblsp peanut oil
• 1/4 cup (60ml) soy sauce
• 2 tspn finely grated fresh ginger
• 3/4 cup (130g) rice flour
• oil, for cooking
• 2 onions, cut into thin wedges
• 2 cloves garlic, finely chopped
• 2 tspn soft brown sugar
• 1/2 red capsicum, cut into short, thin strips
• 5 spring onions, cut into short pieces
• 2 tblsp dry sherry
• 2 tspn finely grated orange rind
• 2 tblsp hot bean paste

Method:

1. Place tofu in a non-metallic bowl with the peanut oil, Add the soy sauce and ginger, cover and refrigerate for 30 mins.
2. Drain the tofu, reserve the marinade, and toss several pieces at a time in the rice flour to coat heavily. Heat the wok until very hot, add 1/4 cup (60ml) oil and swirl to coat. Add the tofu and stir friy over medium heat for 1 1/2 mins, or until golden. Remove and drain on paper towels. repeat with the remaining tofu. Keep warm. Drain any oil from the wok.
3. Reheat the wok and stir fry the onion, garlic and sugar for 3 mins, or until golden. Add the capsicum, spring onion, sherry, orange rind, bean paste and the reserved marinade. Stir and bring to the boil. Return tofu to the wok, toss to heat through, and serve.

James the Not So Skinny Cook