AT A GLANCE
Look for a top-notch chilli jam with a good balance of sweet and spicy.
|01||Heat oil in a large saucepan over medium-high heat. Dust tofu in cornflour, shaking off excess. Deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels.|
|02||Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes). Stir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat. Serve with steamed greens and scatter with spring onion.|