Serves 4

Ingredients
Dipping sauce:
3 tablespoons soy sauce
1 teaspoon white rice wine vinegar
1 teaspoon white sugar
1/2 teaspoon chilli, chopped finely
1 stalk spring onion, chopped
1 clove garlic, minced
Pinch pepper

1 or 2 cakes of firm tofu (quantity is not important), cut into 3 cm (1") cubes
5 cups oil

Method

1. In a small bowl, mix soy sauce, vinegar, and sugar well.
2. Add remaining dipping sauce ingredients and stir. Set aside.
   Rinse, and drain tofu well.
3. Heat oil in a wok or pot to about 180º C. (355º F.)
4. Optional: Dust tofu lightly with corn starch or flour for a crisper effect.
5. In manageable portions, fry tofu quickly until golden brown.
6. Drain well.
7. Serve at once, dipping tofu into sauce.

Notes:
Like all deep fried foods, this dish will suffer if not served immediately. The tofu also goes well with chilli sauce or any sauce you like.

Read about the history of soy:
Soy Story: from wild vine to soy burger