3 tablespoons soy sauce
1 teaspoon white rice wine vinegar
1 teaspoon white sugar
1/2 teaspoon chilli, chopped finely
1 stalk spring onion, chopped
1 clove garlic, minced
1 or 2 cakes of firm tofu (quantity is not important),
cut into 3 cm (1") cubes
5 cups oil
In a small bowl, mix soy sauce, vinegar,
and sugar well.
Add remaining dipping sauce ingredients and
stir. Set aside.
Rinse, and drain tofu well. Heat oil in a wok or pot to about 180º C. (355º
Optional: Dust tofu lightly with corn starch
or flour for a crisper effect.
In manageable portions, fry tofu
quickly until golden brown.
Serve at once, dipping tofu into
Like all deep fried foods, this dish will suffer if not served immediately.
The tofu also goes well with chilli sauce or any sauce you like.
Read about the history of soy:
Story: from wild vine to soy burger
The Wok, More Than Just a Stir Fryer
People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making … more
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