Prep 10 min·Cook 12 min

1. 1You're here
   Step 1.

   Cut the tofu into 2.5 cm cubes and spread on kitchen paper. Cover with more paper and press gently for 5 minutes to dry the surface.

   400 g Firm tofu

   5 min
2. 2
   Step 2.

   Mix the salt, white pepper, five-spice and sugar in a small bowl.

   1 tsp Salt½ tsp White pepper¼ tsp Five-spice powder¼ tsp Sugar

3. 3
   Step 3.

   Toss the tofu with ¼ tsp of the pepper salt, then with the cornflour until every side is coated.

   400 g Firm tofu1 tsp Salt4 tbsp Cornflour

4. 4
   Step 4.

   Heat the oil in a non-stick frying pan over medium-high heat. Fry the tofu in one layer, turning every 2 minutes, for 6–8 minutes until golden and crisp on all sides. Drain on kitchen paper.

   5 tbsp Cooking oil, for shallow-frying400 g Firm tofu

   8 minPan-fry

   Wok-chan's tip鑊仔貼士

   Leave the cubes alone until they release easily; moving them too early tears the crust.
5. 5
   Step 5.

   Pour off all but 1 tbsp oil. Fry the garlic, chilli and spring onion whites over medium heat for 30 seconds until fragrant.

   5 tbsp Cooking oil, for shallow-frying4 cloves Garlic, finely chopped1 Red chilli, chopped2 stalks Spring onions, chopped, whites and greens apart

   Stir-fry
6. 6
   Step 6.

   Return the tofu, sprinkle over the remaining pepper salt and the spring onion greens, toss for 30 seconds and serve at once.

   400 g Firm tofu1 tsp Salt½ tsp White pepper¼ tsp Five-spice powder¼ tsp Sugar2 stalks Spring onions, chopped, whites and greens apart

   Stir-fry