Japanese-style tofu in sauce (V)

2 cms of gin in a glass (bit less than 1/4 cup)
1-2 tbsp golden syrup
1/4 cup home-made stock (no meat if vegetarian)
pinch salt
egg and flour for coating

Cut tofu into cubes, dip in flour, dip in egg, dip in flour again. Shallow fry in canola oil. Drain excess oil. Sprinkle in shallots. Pour sauce into pan, stir gently until sauce caramelises and serve. - Trish

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