Crispy Tofu and Shredded Lettuce Stir-Fry with Oyster Sauce and Ginger

Ingredients

• 1 iceberg or Cos lettuce, core removed, leaves roughly shredded into 4cm wide ribbonsRomaine or butterhead also work; avoid Little Gem as it will overcook too quickly
• 400 g firm tofu, drained and pressed dry, cut into 2cm cubesor use extra-firm tofu for even crispier results
• 3 tbsp cornflour
• 4 tbsp vegetable oil
• 4 cloves garlic, finely sliced
• 3 cm fresh ginger, peeled and cut into fine matchsticks
• 3 tbsp oyster sauce (vegan)standard oyster sauce works if you are not cooking vegan; this will add molluscs to the allergen list
• 2 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tsp caster sugar
• 3 tbsp water
• 3 spring onions, finely sliced at an angle
• 946 ml steamed jasmine rice, cooked, to serve

Contains: cereals gluten, molluscs, sesame, soya.

Method

1. Press the tofu cubes between several sheets of kitchen paper and place a heavy board on top for at least 5 minutes to remove excess moisture. This is the single most important step for getting the tofu crispy rather than steaming in the pan.About 5 min
2. Mix together the vegan oyster sauce, soy sauce, sesame oil, caster sugar and water in a small bowl. Set beside the hob so everything is ready before you start cooking.About 2 min
3. Toss the dried tofu cubes in the cornflour in a bowl until each piece is lightly coated. Heat 3 tablespoons of the vegetable oil in a wok or large non-stick frying pan over a high heat until shimmering. Add the tofu in a single layer and fry, without touching it, for 3 minutes until the underside is golden and crisp. Turn and fry for a further 2–3 minutes on the other sides until the cubes are golden all over. Remove with a slotted spoon and set aside on a plate.About 7 min
4. Wipe the wok out quickly, add the remaining 1 tablespoon of oil and return to a high heat. Add the garlic slices and ginger matchsticks and stir-fry for 30 seconds until fragrant and just beginning to colour at the edges. Do not let them burn.About 1 min
5. Pour in the sauce mixture — it should bubble and spit immediately. Add the shredded lettuce and toss vigorously in the wok for exactly 60–90 seconds, turning it constantly so every ribbon meets the heat. The lettuce should wilt slightly and become coated in the glossy sauce but still retain some texture and colour. Return the crispy tofu to the wok and toss for a further 20 seconds to combine.About 2 min
6. Tip immediately into a warm serving dish, scatter over the spring onions and serve at once alongside steamed jasmine rice. Stir-fried lettuce waits for no one — it must go straight to the table.