pan-fried tofu triangles combined with stir-fried vegetables
and a rich Chinese soy-sesame sauce.
MIX together the stock, soy sauce, oyster sauce, sesame
oil and black pepper in a small bowl. MIX 1 tablespoon
of cornstarch to a paste with 1 tablespoon water in
another small bowl. CUT the block of tofu into 3 square
half an inch thick).
PAT the tofu slices dry with paper towels. CUT the slices
diagonally from corner to corner to make 4 triangles
per slice (for photos of how to cut the tofu into triangles
here). PUT a thin layer of cornstarch on a plate.
Dip the tofu triangles into the cornstarch, coating
the pieces lightly all over. HEAT 2 tablespoons of the
oil in a large skillet or frying pan over a medium-high
heat. ADD the tofu triangles and pan-fry for around
5-6 minutes on each side, or until crisp and golden.
WHILE the tofu is cooking heat a wok or large skillet
over a high heat then add 1 tablespoon of oil. STIR-FRY
the broccoli and red pepper for 4 minutes. ADD the scallion
and garlic and stir-fry for 1 minute. ADD the sauce
mixture and stir-fry 15 seconds until thoroughly coated,
then stir in the cornstarch paste and cook until thickened.
ADD the crispy-fried tofu and toss to coat with the
sauce. SERVE immediately with rice or noodles.