This recipe has been adapted from the original to make it nearly oil-free, which is a rather large modification in that the tofu is usually deep-fried. However, to continue to enjoy this dish, it is possible to create a "crust" on dry-fried tofu as described below. The only oil in the dish is roasted sesame oil, which is left in for its characteristic flavor. Do not bother substituting unroasted sesame oil if you do not have roasted sesame oil, the flavor is all in the roasting. If you want to make the dish entirely oil-free, simply leave out the sesame oil but understand that roasted sesame oil is a big part of "Chinese" flavor.

No attempt at proper chopping and cutting techniques are made; speed is the priority.

Ingredients
1 kg (36 oz or 2 lb 4 oz) firm tofu, drained
1 cup corn starch
1 Tbsp finely chopped ginger (food chopper is fantastic for this)
1 1/3 cups mushroom or vegetable stock (chicken is usually used; if not strictly vegan, this is also an option) 10 cal
2 Tbsp Shaoxing rice wine
1 tsp salt (very optional)
1/2 tsp sugar
1 1/2 tsp roasted sesame oil
2 spring onions (scallions), green part only

Preparation
Holding a cleaver (or Western knife) parallel to the cutting surface, slice each tofu cake in half horizontally. Cut each piece into 3 cm (1 1/4 in) squares.

Coat each piece of the tofu in the corn flour. Cook the tofu for 3-4 minutes on each side, or until golden brown. Remove the tofu from the wok. Pierce the pieces with a fork, so that they will absorb the cooking liquid later.

Stir-fry the ginger over high heat until fragrant, adding water if necessary to prevent sticking. Add the stock, rice wine, salt, and sugar and bring to the boil. Add the tofu. Cook over medium heat for 20 minutes or until all the liquid is absorbed.

Drizzle the sesame oil over the tofu, toss carefully to coat, sprinkle with the spring onion and serve.