Instructions

1. Heat a wide frying pan or wok with about 1cm depth of vegetable oil.
2. Cut the tofu into large cubes.
3. Coat the tofu on all sides in the cornflour (cornstarch).
4. Fry the tofu pieces in batches until they are lightly golden with a nice crust.
5. Drain the tofu pieces on a wire rack on a baking tray or plate.
6. In a large saucepan, melt the butter on low-medium heat.
7. Sauté the shallots, chillies, garlic and ginger. Cook for about 10-15 minutes until the shallots have softened.
8. Add all of the sauces , sugar and pepper, and stir.
9. Taste the sauce for seasoning.
10. Add the tofu through the sauce and stir it through the sauce gently to warm through.
11. Garnish with the spring onions.
12. Serve hot with steamed rice.