Sweet Soy Braised Tofu (Hong Shao Tofu)

• 450 g Firm tofu
• 20 g Ginger root, peeled
• 3 cloves Garlic
• 3 Spring onion
• 2 tbsp Rapeseed oil
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Shaoxing Cooking Wine
• 2 tsp Caster sugar
• 200 ml Vegetable stock
• 2 tsp Cornflour
• 1 tsp Toasted sesame oil

1. Pat the tofu dry, then cut into bite-sized cubes. Finely slice the ginger and garlic, and slice the spring onions, keeping the whites and greens separate.
2. Whisk the light soy sauce, dark soy sauce, Shaoxing wine, caster sugar and vegetable stock in a bowl. In a separate small bowl, whisk the cornflour with 2 tbsp water from the measured stock mixture until smooth, then whisk it back into the sauce.
3. Heat the rapeseed oil in a large frying pan over medium-high heat. Add the tofu and pan-fry for 6 to 8 minutes, turning carefully, until golden on most sides.
4. Push the tofu to the edges of the pan and add the ginger, garlic and spring onion whites to the centre. Stir-fry for 30 to 60 seconds until fragrant, then pour in the sauce and bring to a gentle simmer.
5. Simmer for 4 to 6 minutes, turning the tofu once or twice, until the sauce is glossy and lightly thickened and coats the tofu. Take off the heat and stir in the toasted sesame oil and the spring onion greens.
6. Serve hot, spooning plenty of sauce over the tofu. If the sauce thickens too much as it sits, loosen it with a splash of water and warm gently.

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