Serves 3 to 4

INGREDIENTS

2 large blocks hard tofu (taukwa), drained and cubed
2 Tbsp light soy sauce
½ tsp garlic powder
1 Tbsp cornflour
1 Tbsp olive oil
½ cup water
4 Tbsp sugar
½ cup fresh or frozen cranberries
1½ inch piece of fresh ginger, grated

METHOD

In a bowl, mix tofu cubes with soy sauce, garlic powder, and cornflour. Let’s sit for 10 minutes.

Heat oil in a non-stick pan and pan-fry tofu for 3–4 minutes, turning until golden on all sides. Remove and set aside. In the same pan, combine water, sugar, cranberries, and ginger. Bring to a boil, then simmer for about 3 minutes or until cranberries pop and the sauce thickens. Return tofu to the pan and toss gently to coat. Cook for another minute or two. Serve warm.

Tip: If the sauce becomes too thick, add a little water to adjust consistency.