enzh-CNitms

Serves 2 person

Ingredient Quantity
Semi-soft tofu 1 block
Corn flour for dusting
Sauce  
Cooking oil 1 tbsp
Garlic, chopped 1 clove
Star anise 1
Chinese five-spice powder 1/2 tbsp
Alce Nero organic acacia honey 1 tbsp
Light soy sauce 1 tbsp
Chicken stock 100ml
Potato starch, thickening 1 tbsp
Garnishing  
Shallot crisps  
Spring onion/coriander/thai basil, chopped  

 

Here's the ingredients you are using:

Tofu five spices honey

 

  1. Coat the tofu with corn flour and deep fry in oil over medium heat until golden in colour. Remove and set aside.
  2. To prepare sauce: Heat oil in a wok or saucepan and saute the garlic until aromatic and add the star anise. Combine the remaining sauce ingredients (exept potato starch) and mix well, seasoning to taste with the soy sauce, honey and pepper.
  3. Tip into the wok and simmer for about 5 minutes. Mix the potato starch with a little water to form a solution and add to the sauce, bring to boil and turn off the heat.
  4. Pour the sauce over the beancurd and garnish with shallot crisps and spring onions.