Frying up crispy tofu might not be the healthiest option, but it sure tastes the best, particularly when served with a sweet soy and rice wine sauce. By cooking the tofu separately, it retains a beautiful texture without soaking up too much excess liquid, and the peanuts give it a delightful crunch. You can serve this with steamed rice if you like, but I find that the shiitake mushrooms are filling enough. You can also just cook up the tofu on its own as a party favour – it makes a great appetiser with the sauce served on the side for dipping.
In a small bowl, whisk together ingredients for the tofu sauce: soy sauce, rice wine vinegar, oyster sauce, sesame oil and the minced garlic. Stir through spring onion and set aside. Slice the tofu into 2 x 5cm chunks, then dust with flour on all sides. Sprinkle with salt and pepper.
In a shallow fry pan, heat up the vegetable oil and, working in batches, fry the tofu on one minute each side, or until crispy and starting to brown. When cooked, remove from the pan and place on a piece of paper towel to absorb excess oil.
Meanwhile, heat the olive oil, sesame oil, garlic and ginger in a large frypan, stirring until fragrant. Add the shiitake mushrooms and baby corn and heat through, then pour in water, soy and oyster sauce and cook for a further 3-4 minutes. As the vegetables soften, gently stir through the bokchoy and cook for a further 1-2 minutes, coating with the sauce.
Remove vegetables from heat and dish onto three plates. Top with the tofu slices, then pour on tofu sauce. Spinkle with peanuts and red chilli, and serve.