Tofu with hot sauce
4 squares Pureland Firm Tofu
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 tablespoon finely chopped spring onion (scallion)
1 tablespoon peanut oil
1/2 cup vegeatable stock
1 teaspoon ground bean sauce
1 teaspoon chilli paste
1 tablespoon tomato sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dark soy sauce
1 teaspoon cornflour few drops of sesame oil
Cut the tofu into small dice. Have the chopped ginger, garlic and spring onions ready on a plate. Bring 4 cups of water to a rolling boil in a wok, add the diced tofu and bring the water back to the boil for a few minutes, until the tofu is heated through. Pour into a sieve and allow to drain.
Dry the wok and add the peanut oil and when hot, stir fry the ginger, garlic and spring onion. Add the stock, bean sauce, chilli paste, tomato sauce, salt sugar and soy sauce and allow it to boil. Blend the cornflour with 1 tablespoon of water and stir into the mixture.
Place the tofu in the wok and sprinkle the sesame oil over. With a large ladle scoop the sauce over it, taking care not to mash the tofu.