Tofu poke

Step 1

Preheat oil in either a large Dutch oven or deep-fryer to 190C.

Step 2

Dredge cubed tofu in cornflour and deep-fry in preheated oil until golden brown.

Step 3

Drain on kitchen paper until ready to use. Toss fried tofu and vegetables in a mixing bowl with the poke sauce.

Poke sauce:

Step 1

Combine ingredients in a mixing bowl and whisk until sugar has dissolved.

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• Oil, for deep frying

• 450g firm tofu, cut into 1/2cm cubes

• Cornflour, for dredging

• 30g shiitake mushrooms, sliced

• 60g tomato, diced

• 60g cucumber, diced

• 30g bean sprouts

• 10g furikake

• Poke sauce

• For the poke sauce

• 250g sugar

• 250ml soy sauce

• 6 1/4 tbsps sesame oil