Fill the pot with oil

Deep fry the caipo until they are light golden and crispy and set aside

Pour away most of the oil until the pan seem lightly glazed

With low heat, sweat the shallots, sesame oil and garlic until the shallots turns transparent

Mix the soy sauce and water and add to the mixture

Add sugar to the sauce to taste, approximately, 2-3 teaspoon

Plate the tofu. If you like you can blanch vegetables and set on the side