Season tofu with salt, pepper and sugar and set aside for at least 30 minutes. Just before frying, toss the tofu in the cornflour to coat evenly. Add the tofu to the beaten egg whites and stir in the warm cooking oil.
Heat oil in a wok. Deep-fry the tofu until crisp and light golden. Drain on absorbent kitchen paper and set aside. Heat 1tbsp sunflower or olive oil in a clean wok and stir-fry the ginger and chilli. Return the deep-fried tofu to the wok and toss well.
Combine the sauce ingredients, add to wok and bring to the boil. Add the spring onions, stir well and thicken with Hong Kong starch or cornflour mixture. Serve hot.
Fresh chicken stock
Boil chicken bones and water in a large, deep saucepan. Reduce heat and simmer, covered, over low heat for 1 hour. Strain the stock using a large fine sieve. Allow to cool thoroughly.
Refrigerate or semi freeze for 2–3 hours or until oil rises and sets on the surface. Scoop off all the oil. Bag the stock in small portions for use as required. Stock can be frozen for several weeks. Thaw ahead of time for use as required.
Recipe from The Asian Tofu Cookbook, By Betty Saw, Published by Marshall Cavendish International.