KEY POINTS:
Serves 4
500g tofu
Cornflour
Tbs sesame seeds
Vegetable oil
Peanut oil
5cm piece of ginger, peeled and sliced very thinly
2 bunches of choy sum, stalks trimmed
1 Tbs kekap manis (Indonesian soy sauce sweetened with palm sugar)
1 Drain the tofu on paper towels then slice. Coat a plate with cornflour and another with sesame seeds. Lightly coat the tofu with cornflour on both sides then press into the sesame seeds.
2 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.
3 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.
4 Slice the choy sum and cook in a hot pan, adding a little more oil and a sprinkle of salt. Cook for 5 minutes, tossing occasionally then remove to a serving platter. Top the choy sum with the slices of tofu, scatter over the ginger and drizzle the kekap manis.