Stuffed tofu with soy ginger dressing

Ingredients

• 4 blocks of tofu
• 3-5 tablespoons of cornstarch
• oil for frying
• 3 cloves of garlic minced
• 1/2 cup bean sprouts
• 1/2 cup chinese cabbage or the ordinary type of cabbage, chopped
• 1 teaspoon chopped shallots
• 1 teaspoons chopped onion leeks
• 2 teaspoons ginger, minced
• 1/4 cup light soy sauce
• 2 teaspoons sesame oil
• sugar to taste

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Preparation

• Saute garlic, leeks, and shallots with cabbage and bean sprouts for 3-5 minutes. Season with salt and pepper, then set aside.
• Coat all sides of tofu in cornstarch then shake off the excess. Heat oil then deep fry the tofu for 6-8 minutes.
• Drain and put them in a piece of paper towel to remove the excess oil. Cut the tofu in half crosswise.
• Slit the soft unfried part of the tofu and stuff with the stir fried vegetables.
  
• To make the soy ginger dressing, mix the minced ginger, sesame oil and soy sauce. Season with sugar to taste.

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