Crisp Tofu Cubes

Ingredients 
300g Silken tofu 1 packet 
1 tablespoon cooking oil 
1 cup Corn flour 

2 tablespoon plum paste 
1 tablespoon Japanese soy sauce 
1 teaspoon oyster sauce 

1 teaspoon sesame oil 
2 tablespoon chicken broth
1 tablespoon corn flour with water
10 sheets of kitchen paper towels


Garnish: 20g grated ginger
20g grated white radish
1 stalk chives finely

Method  
Wrap the tofu in a double layer of kitchen towels, changing towels every 2 minutes to dry the tofu.

Thoroughly mix plum paste, soy sauce, oyster sauce, sesame oil & chicken broth in pan, & leave to boil. Stir in corn flour mixture just before you turn off the heat. Remove & set aside. Unwrap the tofu & pat dry. Slice into four rectangular pieces. Dust some corn flour on a plate, lay the tofu pieces apart & sieved corn flour evenly coated with corn flour.

Deep fry tofu in pre-heated oil until golden brown, & drain well on kitchen towels.

Arrange tofu on a serving plate & pour the mixed sauce over it. Top each tofu with grated ginger, white radish & chives. 
Serve immediately.