Home-style red braised tofu

Slice the firm tofu into one centimetre pieces.

Heat about a quarter cup of oil in a wok or nonstick skillet, nestle the tofu in and fry over medium high five minutes a side until crisp.

Lift out onto a paper towel lined plate.

Fry the aromatics quickly with the five spice powder.

Add the tofu and the Shaoxing wine, mix, and add the cup of water with the same seasoning mix as the ribs.

Cover and braise about ten minutes, which is all the tofu needs to take up the flavour.

Uncover, reduce, season and thicken to taste, then finish with sesame oil and scallions.