This is a delicious vegan dish and the Chilli and Ginger sauce is totally scrumptious. I love serving it with steamed rice and broccoli.
- 1 jar of Nonya Secrets Chilli and Ginger Sauce
- 800g firm tofu (drained on kitchen paper)
- 100g broccoli, cut into florets
- Cornflour for dusting
- Vegetable oil for deep frying
- Sesame seeds
- Chopped spring onions
Drain the tofu on kitchen paper and cut into cubes about 2 x 2 cm. Toss them into a bowl of cornflour and make sure they are well covered on all sides. Heat the chilli and ginger sauce in a small saucepan and add 2 tbsp of water into the jar to rinse off all the remaining sauce and add to the saucepan. Bring to the boil on a gentle heat, stirring constantly to avoid burning at the bottom. Set aside.
Heat up a small wok and add 1 cup of vegetable cooking oil. Fry the tofu in small batches until light golden brown and crispy. Transfer onto kitchen paper to drain off excess oil. Continue frying the remaining tofu and drain off excess oil into a separate container. Wipe off the residue with a kitchen paper and reheat the wok. Char grill the broccoli florets until tender and charred at the edges. Put the fried tofu back into the wok with the broccoli and pour the heated and diluted chilli and ginger sauce over the vegetables. Mix well.
Transfer onto serving dish and sprinkle with sesame seeds and chopped spring onions.