Taiwanese Popcorn Tofu

Bahan-bahan

1 block firm tofu

2 tbsp soy sause

2 garlic cloves

1 thumb sized ginger

1/2 tsp white pepper

1/2 tbsp shaoxing wine

1 cup cornflour

Oil for frying

Spice mix

1 tsp salt

1 tsp white pepper

1 tsp five-spice powder

1 tsp sugar

For Serving:

Fresh basil leaves

Arahan

Tear the tofu into bite-sized cubes

In a large bowl, mix cornflour with salt, white pepper, five-spice powder, garlic powder, and onion powder.

Toss the tofu cubes in the seasoned starch mixture until they are evenly coated.

In a wok, heat the oil, Carefully place the coated tofu cubes into the hot oil. Fry them in batches to avoid overcrowding the pan, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry Basil leaves true quickly in the same oil until they become crispy (about 15-20 seconds). Be cautious, as the oil may splatter.

Serve the popcorn tofu hot, garnished with fried basil leaves and enjoy!!