Chili garlic tofu bites

Trim the tofu square and cut it into small cubes.

Cover the cubes with water, add soy sauce, and soak about 20 minutes, tasting from 15 minutes until a little salty.

Mix fine salt, a little sugar and ground white pepper for the seasoning; five-spice powder can be added.

Crush the garlic into chunky bits; slice the serrano a little thick; cut the scallion whites on a bias into the same bowl; chop the greens separately.

Drain the tofu.

Beat the egg well and thin it with a splash of water; season the fine breadcrumbs with black pepper.

Dip the tofu in egg, let it drip, toss in breadcrumbs; repeat for a double coat. Flour first is optional for a thicker coating.

Fry in oil at 350 about one minute, just until brown; remove any piece that bursts.

In a wok with a little oil over low heat, saute the garlic, chilies, scallion whites and a few pieces of red pepper until the garlic is translucent with some browning and the chilies smell.

Turn off the heat and toss the fried tofu in the pan oil.

Move to a mixing bowl, sprinkle with most of the seasoning mix, toss, and add the green onions.

Arrange the tofu on a plate and leave the garlic and chili bits on top.