Cantonese Crispy Ginger and Spring Onion Tofu in a Wok | 20-Minute Dinner

Thoroughly pat the tofu dry with paper towels, then cut it into 2-3 cm cubes. In a bowl, toss with 20 g of cornstarch and a pinch of salt until evenly coated with a thin layer.

Peel the ginger and cut it into thin matchsticks (julienne). Clean the spring onions: cut the white and light green parts into 4-5 cm pieces, and slice the dark green tops into rings for garnish. Finely mince the garlic.

In a small bowl, whisk together the glaze: soy sauce, sesame oil, 10 g of cornstarch, and 50 ml of cold water until the cornstarch is completely dissolved.