I often buy bags of fried tofu and the following recipe gives the tofu a lovely flavour – Its a nice, simple dish which is great served alongside other Chinese dishes as part of a banquet.
1 bag of fried tofu
4 tbsps. cornflour
600ml groundnut oil
3 cloves of garlic, crushed
5 tbsps. mirin
1 1/2 tbsp. rice wine vinegar
1 1/2 tsp Chinese 5 Spice
Mix together all of the marinade ingredients in a large bowl and add the tofu and give it a good mix to coat all the pieces.
Leave for at least an hour.
As you take the tofu out give each piece a good squeeze to get the liquid out and place on a dry bowl. Make sure you retain the liquid and any pieces of garlic. Once you have squeezed all the tofu sprinkle the cornflour over the pieces and give it a good mix to coat the pieces lightly.
Heat your oil in the wok and get it to around 180 degrees. Drop in a small piece of bread to test the oil. If it sizzles quickly and goes brown in 15 seconds the oil is ready.
Fry the tofu in batches for around 3 minutes each and drain on a cake cooling rack rack which is placed over a tray to catch the oil. Some say to use paper kitchen roll/towel but I find that the pieces can end up sitting in the oil and not draining completely. I find with the cake cooling rack it allows it to drain away from the tofu leaving it nice and crisp.
Once you have fried all the pieces cut them into triangular wedges or into bite sized pieces. Either drain the oil from the wok or grab another one. Wipe the inside with a little oil. When hot, tip in the juices and garlic which you retained earlier. Fry for around 30 seconds and then add the fried tofu and mix around to heat the tofu through.
Dust with a little chilli powder and serve immediately.