Tofu fish in a spicy sauce from The Tofu Cookbook by Becky Johnson

Name: Tofu fish in a spicy sauce from The Tofu Cookbook by Becky Johnson
Ingredients: 1 chopped spring onion (scallion), to garnish; 3 fresh red chillies, seeded and finely chopped; 5 ml/1 tsp caster (superfine) sugar; 15 ml/1 tbsp dark soy sauce; 15 ml/1 tbsp yellow bean sauce; 2 garlic cloves, crushed; 200 g/7 oz firm tofu, drained and cut into bitesize cubes; 75 ml/5 tbsp vegetable oil; 600 g/1 lb 6 oz monkfish or cod fillet, or any firm-fleshed fish, membrane or skin removed

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Texture is fundamental to Chinese cuisine, and is often described as kou kan, which is loosely translated as ‘mouth feel’. In this dish, kou kan is highlighted in the contrasting textures of soft...

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Ingredients

1 chopped spring onion (scallion), to garnish
3 fresh red chillies, seeded and finely chopped
5 ml/1 tsp caster (superfine) sugar
15 ml/1 tbsp dark soy sauce
15 ml/1 tbsp yellow bean sauce
2 garlic cloves, crushed
200 g/7 oz firm tofu, drained and cut into bitesize cubes
75 ml/5 tbsp vegetable oil
600 g/1 lb 6 oz monkfish or cod fillet, or any firm-fleshed fish, membrane or skin removed