Crispy five-spice tofu with soy dipping sauce

Perfectly cooked tofu will absorb very little oil so that it emerges from the pan golden, crisp and light. The trick is to press the tofu and dry it very thoroughly before cooking it briefly. Keep your oil hot and place the cooked tofu on paper towel when it’s done.

SERVES 4

PREPARATION TIME: 20 MINUTES

COOKING TIME: 10 MINUTES

500g (1lb2oz) firm tofu

60g (2¼oz) cornflour (cornstarch)

2 tablespoons Chinese five-spice

1 teaspoon chilli flakes

100ml (3½floz) peanut oil

For the soy dipping sauce

4 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 teaspoon toasted sesame oil

2cm (¾in) piece fresh ginger, very finely chopped

1 teaspoon caster (superfine) sugar

Put the tofu on a plate lined with a double layer of paper towel. Cover with another double layer of paper towel, followed by a plate, and press down firmly. Weigh the plate down with a couple of unopened tins and set aside while you prepare the rest of the recipe. Turn the oven on to a very low setting – you only need to keep the cooked tofu warm.

To make the soy dipping sauce, combine all the ingredients in a bowl, stirring to dissolve the sugar.

Combine the cornflour, five-spice and chilli flakes on a plate and spread out evenly. Measure half the oil into a large, stable wok and set over a low-medium heat. Pat the tofu dry with more paper towel and cut into large cubes. Roll the cubes in the cornflour mixture until well coated on all sides. Turn up the heat under the wok and fry half the tofu cubes, turning carefully with tongs, until crisp and golden on all sides. This will take about 5 minutes. Transfer the cooked tofu to a plate lined with paper towel to soak up excess oil and place in the oven to keep warm. Repeat with the remaining oil and tofu, then serve immediately with the dipping sauce alongside.