Doufu Baicai (tofu with wongbok)

200g hard tofu, cut in cubes
2 tsp cornflour
2 spring onions, sliced
5 cloves garlic, chopped
2 dried red chillies, sliced
450g wong bok, shredded
2 tbls rice wine
1 tbls soy sauce
2 tsp sugar
1 tbls sesame oil

Dust tofu cubes with cornflour and shallow fry
until golden – set aside. Heat 2 tbls oil and fry
spring onion, garlic and chilli until fragrant.
Add wong bok – stir 1 minute. Add rice wine,
soy sauce, sugar and tofu – stir 2 minutes.
Add sesame oil and mix well – serve hot.

Inspired by meal in random eatery near bus station in Longsheng – Guangxi