DOUBLE FREEZING AND PREPARING THE TOFU

Step 1

Start a few days before you want to make this recipe. Cut Evergreen hard tofu lengthways into 4 tofu steaks. Freeze completely, defrost in the fridge, freeze again, and allow to defrost completely before using (use on the day of defrosting!).

Step 2

To prep the tofu, about 1hr before cooking, press as much liquid as you can out of the tofu steaks.

Step 3

Place a folded tea towel onto a tray, place the steaks on top, cover with another folded tea towel and weigh them down with a chopping board and some heavy plates or books. Pat dry and set aside.

MAKE THE LEMONGRASS OIL

Step 1

Place ginger, garlic, lemongrass, spring onions, and chilli flakes into a large bowl (make sure the bowl has some height as the hot oil will bubble up the sides).

Step 2

Heat the oil in a small saucepan until smoking then carefully pour over the lemongrass mix. When the oil settles down, add the soy sauce and sugar and set aside.

PREPARE THE BOWLS AND FRY THE CUTLETS

Step 1

Mix bowl 1 ingredients in a bowl with a flat bottom. Mix bowl 2 ingredients in a separate bowl. Mix bowl 3 ingredients in a separate bowl.

Step 2

Heat up a few inches of frying oil to 170º-190ºC in a tall pan or saucepan. Cover your tofu steaks with the flour mixture and shake off any excess.

Step 3

Dip into the soy lemongrass batter then finally coat with the crunchy coating.

Step 4

Deep-fry for 2-4 minutes or until golden brown then set aside on some paper towel.

MAKE THE TOMATO RICE

Step 1

Break up the leftover rice with wet hands until most grains are separated.

Step 2

Heat the oil in a large wok and add garlic and tomato paste and fry for 1/2 a minute.

Step 3

Add the rice and fry til the rice is coated. Sprinkle on chicken-style stock powder and sugar to season.

Step 4

Serve up with slices of fresh tomato and cucumber and enjoy!