Stir-fried tofu, bean sprouts and garlic chives

Serves 2 to 4

Vegetable oil for deep-frying
300g silken tofu, drained and carefully cut into 3cm cubes
2 garlic cloves crushed
270g bean sprouts trimmed
25g garlic chives, cut into 4cm lengths
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 tablespoons chicken stock

Vegetable oil for deep-frying
300g silken tofu, drained and carefully cut into 3cm cubes
2 garlic cloves crushed
270g bean sprouts trimmed
25g garlic chives, cut into 4cm lengths
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 tablespoons chicken stock

Fill a wok or deep-fat fryer one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.

Add the tofu in two batches and deep-fry for two minutes, or until golden. Remove and drain on paper towels. Clean out the wok, reserving two tablespoons of the oil. Heat the reserved oil in the wok. Add the garlic and stir-fry briefly until fragrant. Add the bean sprouts, chives, soy sauce, oyster and stock and stir-fry for about a minute. Toss in the fried tofu and stir to combine.

Serve immediately.