Serves 4 5 mins Prep 20 mins Cooking
Serves 4 5 mins Prep 20 mins Cooking
1
Drain the tofu and dice into 2.5 cm cubes. Pat dry with kitchen towel then mix with the cornflour and salt.
2
Heat a wok and add the vegetable oil. Add the tofu and fry stirring frequently for 8-10 minutes until golden and crisp. Remove from the pan. Then add the ginger and garlic for a minute or so followed by the zingy chilli boost, tomato puree and miso paste.
3
Cook, stirring for a few minutes. Add the stock and let it bubble until you reach a good sauce consistency that is to your liking.
4
Add the tofu to the sauce and gently turn it over until everything is coated. Stir in the spring onions (leaving a few green pieces for garnish).
5
Season to taste and serve with plain white rice!
