Recipes+
Ingredients
Method
1.Cut tofu into 2cm cubes; place in a large bowl. In a seperate bowl, combine cornflour and pepper; season with salt. Coat tofu in egg white, then toss in seasoned cornflour to coat.
2.Pour oil into a wok or large heavy-based saucepan to 5cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry tofu, in batches, 2 minutes or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain.
3.Drain oil from wok, leaving about 1 tablespoon in wok. Heat wok over high heat. Add garlic, bok choy, broccoli and 1 tbsp water; stir-fry 2-3 minutes, or until vegetables are tender.
4.Meanwhile, in a small saucepan, combine sauces over moderate heat. Bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until thickened slightly. Remove from heat; stir in juice.
5.Spoon vegetables onto plates; top with tofu. Drizzle with sauce. Serve at once.
To remove excess water in tofu, compress between sheets of paper towels under a chopping board for 20 minutes.
Note
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