I wanted scampi. Big scampi, lightly battered, in a chinese sweet chilli sauce. We don’t have those things…
- cucumber cut into 5cm sticks
- cashew nuts
- fried tofu
- chilis (fresh or dried)
- chili-bean paste (toubanjan, the ubiquitous lee kum kee!)
- sake (or rice wine)
- soya sauce
Toast cashew nuts in a pan / wok until they start to colour. Set aside. Stir fry ginger, garlic, and chilis in oil. Add tofu, cucumbers, cashews, and bean paste. Deglaze with sake, then add a splash of water. Cook for 30s to a minute – the tofu needs to get hot, then thicken with cornstarch. Soya sauce (shoyu, of course!) before serving.
Takes… meh, ten minutes including preparation time.