Sesame fried tofu on choy sum with kecap manis

Babiche Martens

Ingredients

1	Cornflour, to coat tofu
500 g	Tofu (Main)
1 Tbsp	Sesame seeds
2 Tbsp	Vegetable oil
2 tsp	Peanut oil
1 piece	Ginger, 5cm, peeled and sliced very thinly (Main)
2 bunches	Choy sum, stalks trimmed (Main)
1 Tbsp	Kecap manis (Main)

Directions

1. Drain the tofu on paper towels then slice. Coat a plate with cornflour and another with sesame seeds.
2. Lightly coat the tofu with cornflour on both sides then press into the sesame seeds.
3. Heat a pan and coat the bottom with vegetable oil, add 2 tsp of peanut oil then fry the tofu in batches, replenishing the oil when necessary. Drain on paper towels.
4. Wipe out the pan, add a little more oil and fry the slices of ginger for a minute or two until fragrant and crispy, drain.
5. Slice the choy sum and cook in a hot pan, adding a little more oil and a sprinkle of salt.
6. Cook for 5 minutes, tossing occasionally then remove to a serving platter.
7. Top the choy sum with the slices of tofu, scatter over the ginger and drizzle the kecap manis.