Chinese Fried Ribs with Fermented Red Bean Curd

2 pounds pork ribs

(either baby back pork ribs cut in half or country ribs cut into 1- to 2-inch nuggets)

1 large piece red fermented bean curd (about 1 tablespoon, .85 ounces or 25g, along with 1 teaspoon of the sauce from the jar)

½ teaspoon ground white pepper

1 teaspoon sesame oil

1 teaspoon five spice powder

2 tablespoons Shaoxing wine

1 tablespoon soy sauce

1 tablespoon maple syrup (can substitute honey or 2 teaspoons sugar)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon baking soda

¼ cup cornstarch (or potato starch, 30g)

3 cups canola oil (or peanut oil, for frying)

Directions at thewoksoflife.com

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