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350g firm tofu, cubed
1 stalk spring onion, finely sliced
1 tbsp sesame seeds
For the sauce:
2 tbsp minced garlic
1 tbsp soy sauce
1 tbsp sweet soy sauce
1 tbsp oyster sauce
1 tsp white sugar
1 tsp white vinegar or rice vinegar
½ tbsp cornstarch
1 tsp Chinese Sichuan Salt
In a bowl, combine the sauce ingredients and set aside.
Place the cornstarch on a plate and generously coat the tofu.
In a frying pan, add enough cooking oil to cover the bottom of the pan. Heat over a medium flame and add the tofu, cooking for around 10 minutes on each side or until golden brown. Remove from the pan and set aside.
In a wok, add the sauce and let it bubble to thicken and reduce for around 3 minutes. Once thickened, add in the tofu and mix until well coated.
Add the spring onions and sesame seeds and remove from the flame.