Step 1

Make Crispy Tofu. Place tofu on a plate lined with 2 layers of paper towel. Top with 2 layers of paper towel, then a plate. Stand for 5 minutes to absorb any excess liquid. Cut tofu into 2cm-cubes. Heat oil in a small saucepan over high heat. Place rice flour in a shallow bowl. Add 1/3 of the tofu. Gently toss to coat well. Deep-fry tofu for 2 minutes or until crispy. Using a slotted spoon, transfer to paper towel to drain. Repeat with remaining tofu and rice flour in 2 more batches.

Step 2

Meanwhile, combine soy sauce, shao hsing, garlic and chilli sauce, sugar and sesame oil in a small bowl. Stir until sugar has dissolved.

Step 3

Heat a wok over high heat. Add beans. Stir-fry for 4 to 6 minutes or until lightly charred. Transfer to a plate. Add vegetable oil to wok. Swirl to coat. Add gai lan stems. Stir-fry for 1 minute or until bright green. Add leaves. Stir-fry for 30 seconds. Add sauce mixture and beans. Stir-fry for 1 minute or until combined. Toss through tofu. Sprinkle with chilli. Serve immediately.