Tofu - 1 kg
Shallots - 2 stalks
Ginger, root - 2 slices
Salt - 1 tbs
Spring onion - 2 tbs, shredded
Ginger root - 2 tbs shredded
Red hot pepper - 1 tbs shredded
Green pepper - 2 tbs, shredded
Rice bran oil - 1 tbs
Purified water - 10-15 cups
Roasted sesame oil - 4 tbs
Sunflower oil - 4 tbs
Brown rice vinegar - 6 tbs
Barley malt - 6 tbs
Mustard powder - 1 tsp
Arrowroot four - 1/2 tsp
Purified water 1-2 tbs
Coriander - 2-3 sprigs
Rub tofu with shallots, ginger, salt and shallots, inside and out, and let it stand for 20 mins.
Meanwhile, shred all the vegetables.
Combine water and oil in a pot and when it reaches boiling point,
place tofu in it. Water should cover it.
Cover and when the water boils again, turn off heat.
Let it sit, covered, 15 mins.
Remove tofu onto a serving platter.
Heat the roasted sasame oil and spoon over the tofu.
Heat the wok, add the other oil and stir fry the vegetables.
Add the brown rice vinegar, barley malt, and mustard powder and cook until the mixture boils.
Dissolve the arrowroot in water, stir in wok and mix till thick abd clear.
Pour sauce over tofu and garnish with coriander.