By Alice Hart
Perfectly cooked tofu will absorb very little oil so that it emerges from the pan golden, crisp and light. The trick is to press the tofu and dry it very thoroughly before cooking it briefly. Keep your oil hot and place the cooked tofu on paper towel when it’s done.
Put the tofu on a plate lined with a double layer of paper towel. Cover with another double layer of paper towel, followed by a plate, and press down firmly. Weigh the plate down with a couple of unopened tins and set aside while you prepare the rest of the recipe. Turn the oven on to a very low setting – you only need to keep the cooked tofu warm.
To make the soy dipping sauce, combine