Tested Recipe with Slight Adjustment Adapted from Alan Kok
3 blocks soft tofu (quartered)
3 tbsp cornstarch
2 cups oil for deep-frying
1 tbsp chopped garlic
1 tbsp chopped ginger
2 red chillies (seeded and diced)
2 stalk lemongrass (chopped)
5 tbsp Thai chilli sauce
½ tsp salt
1 tbsp lime juice
1 tbsp chopped spring onion
- Coat tofu with cornstarch. Deep-fry in hot oil until golden brown. Dish and drain.
- Leave 1 tbsp oil in wok, saute chopped garlic and ginger until aromatic.
- Add seasoning, diced red chillies and chopped lemongrass and bring to boil. Add tofu and stir well. Dish out, garnish with chopped spring onion and serve.