Deep-fried tofu with beansprouts

This recipe is from Fem asiastiska kök by Yukiko Duke. I've used this recipe for years, this is how I cook it now.

Deep-fried tofu with beansprouts, 4 portions

400 g deep-fried tofu (you can either do it yourself or buy finished product)
1 big carrot or 2 small ones
1 clove garlic
1 red chili
250 g beansprouts
3 spring onions
1 teaspoon sugar
2 teaspoons Chinese chili bean sauce
about 100 ml water
1 teaspoon fish sauce
1 teaspoon corn starch or potato starch + 2 teaspoons water

If the tofu is in big pieces, cut them into smaller manageable ones. Slice the carrot. Chop the garlic and slice the red chili, with or without the seeds. Slice the spring onions. Rinse the beansprouts.

Fry the tofu in a dry wok (don't add oil) until it's golden. 

Put them aside in a bowl. Put some oil in the wok. Fry chili and garlic quickly. Add carrot, spring onion, beansprouts, tofu, sugar and the chili bean sauce. Fry quickly. Add the water and let it fry for 2-3 minutes.

 Add the fish sauce. Mix the starch with water and add to the sauce. Let the sauce thicken for 30 seconds. Serve with rice!