Look for a top-notch chilli jam with a good balance of sweet and
Vegetable oil, for deep-frying,plus 40ml extra600 gmfirm tofu, cut into 3cm cubesCornflour, for dusting4spring onions, thinly sliced, plus extra to serve4garlic cloves, thinly sliced2golden shallots, thinly sliced1 tbspfinely grated ginger40 gmchilli jam1½ tbsplight soy sauce1 tbspkecap manis1 tspground Sichuan pepperSteamed Asian greens, to serve
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
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.