(Yin Yang Tofu with Bean Sprouts and Garlic Chives) – (serves 4 as a side dish):
300g (10 1/2 oz) packet firm tofu, cut into 1 em (1/2 inch) cubes;
3 tablespoons peanut oil;
90g (3 1/4 oz/1 cup) bean sprouts, tails trimmed;
1 garlic dove, crushed with a pinch of salt;
1 tablespoon julienned fresh ginger;
50 g (13/4 oz) garlic chives, snipped into 3 cm (11/4 inch) lengths;
3 tablespoons kecap manis (see tip);
2 tablespoons chicken stock;
2 teaspoons oyster sauce coriander (cilantro) sprigs, to serve.
• Instruction:
Carefully pat the tofu dry with paper towels (this prevents it from spitting when it is added to the hot oil). Heat a wok over high heat, add 2 tablespoons of the oil and swirl to coat. Add the tofu in batches and stir-fry for 2-3 minutes, taking care that it does not break up. Remove and set aside; Heat the remaining oil, add the bean sprouts, garlic, ginger and garlic chives and stir-fry until the bean sprouts are tender but still firm. Return the tofu to the wok with the kecap manis, stock and oyster sauce and toss to combine. Cook for another minute or so, until the sauce coats the tofu. Garnish with the coriander; TIP: Kecap manis is a thick, dark sweetened soy sauce made from black soy beans. It is available from Asian supermarkets. If you can’t find it, stir a little brown sugar into soy sauce until dissolved; (source: wok it)
