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Ingredients

1 block firm tofu (14 ounces)
about 1/4 cup flour
pinch salt
5 tbsp olive oil/ vegetables oil/ sunflower oil/ peanut oil of your choice
2 tbsp soy sauce
2 tbsp fresh lime juice
60 ml Shao Xing Chinese cooking wine
5-6 tbsp white vinegar
5-8 Tbsp sweet chilies sauce (if cant take chilies, put 2 tsp)
5 tbsp sugar
225g Bok Nee (Black fungus), soaked in hot water about 4 hrs until soft and expand
2 stalks celery cut across into 1/2 cm slices
1 small tin of bamboo shoot, thinly slice long square shape
1 tbsp finely chopped fresh ginger
1 tablespoon grated garlic (3 cloves)
1/4 tsp salt

Method

Drain the water out of tofu, then cut them into 1-inch long square. In a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating. In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side. Return all the tofu to the pan if you browned it in two batches and cook for 2-3 minutes, stirring constantly.

Combine soy sauce, lime juice, Shao Xing, white vinegar, sweet chilies and sugar in a large saucepan. Bring to the boil over medium-high heat. Add bamboo shoot, garlic, ginger, salt and tau foo. Bring the tofu mixture to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 5 minutes. Serve with cooked rice.

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