One cube of firm tofu approx 8cm x 8cm x 5cm

Corn flour seasoned with dried red chilli, salt and pepper

Ong choi

Black beans

Linghams chilli sauce

Chilli oil

Chive oil


130g red chilli

100g sea salt

20g black peppercorns


Julienne spring onion

Julienne red chilli

Picked coriander leaf

Picked mint leaf

Bean sprouts

Red shallot finely sliced

Nori spice

Chilli sauce

Dust the tofu cube in the corn flour and deep fry at 180oc for 3 minutes or until golden and crispy, drain well on paper. Wok fry the ong choi with a little spring onion, sliced red chilli and some black beans, season with soy sauce, oyster sauce and sugar and drain.

To make the salad combine a little of all the vegetables and season with a pinch of the nori seasoning and bind with the sweet chilli sauce.

Place the ong choi in the middle of a plate, put the tofu on top, put a dessert spoonful of the linghams sauce on top of that and finish with a stack of the salad. Drizzle chilli oil, chive oil and a little extra linghams sauce around the plate and serve.


1.5kg Large red chili de seeded and blitzed to a fine but rustic consistency

2 sharing bowls of Garlic

5 bottles golden mountain vinegar

equal amount of castor sugar to vinegar

fish sauce to taste

Place vinegar, sugar and red chilli in sauce pan and reduce down to syrup add fish sauce to taste. You may need to add a little water to achieve a pouring consistency.


10 sheets of nori

10 tbsp bonito flakes