12 oz extra firm tofu
60 ml (1/4 cup) vegetable oil
4 cloves garlic, smashed with the bottom of a drinking glass and skinned
1 Tbsp chili paste
2 spring onions, cut into 2.5 cm (1 in) sections

Sauce
1 Tbsp soy sauce
1 Tbsp Shaoxing rice wine
1 tsp sesame oil
1 tsp sugar
salt
pepper

Halve the tofu cake; set aside to drain. Mix all sauce ingredients and set aside.

Heat the oil in a heavy skillet until hot but not smoking.

Place toe tofu in the skillet, and shake the pan gently to avoid sticking. Fry for 2 to 3 minutes, turn carefully with a spatula, and fry the other side for 2 to 3 minutes.

Push steaks to the side of the pan and add the garlic and chili paste to the oil. Shake the skillet to blend the flavors and prevent sticking.

Add suace, shake the skillet well to mix seasonings, cover with lid, lower heat and braise for 2 minutes. Add the spring onions, turn tofu over and braise the other side for 2 minutes.

Transfer to a serving dish, sprinkle with salt and pepper to taste.