Sanbeiji Tofu

Ingredients

• • 1 tsp cornstarch
  • 1 tbsp (15 ml) water
  • 2 cups (300 g) sweet potato, peeled and sliced into rounds ½ inch (1 cm) thick, then each round cut into 4
  • 2 cups (260 g) carrots, peeled and sliced into rounds ½ inch (1 cm) thick
  • 1 white turnip, peeled and cut into ½-inch (1 cm) wedges
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (30 ml) fresh ginger, chopped
  • 6 garlic cloves, peeled
  • ¾ cup (180 ml) Chinese rice wine (Shaoxing) or sake
  • 6 tbsp (90 ml) low-sodium soy sauce
  • 3 tbsp (45 ml) toasted sesame oil
  • 2 tbsp brown sugar
  • 1 tsp (5 ml) sambal oelek
  • 1 block (1 lb/450 g) firm tofu, cut into 4 large cubes, then into slices ½ inch (1 cm) thick
  • ½ cup (15 g) Thai basil leaves