Chilli Tofu

🛒 Ingredients

• Extra Firm Tofu 150 g · 105 kcal
• Cornstarch 10 g · 35 kcal
• Vegetable Oil 15 g · 135 kcal
• Garlic, minced 10 g · 13 kcal
• Ginger, grated 7 g · 6 kcal
• Green Chilies, chopped 7 g · 3 kcal
• Onion, diced 35 g · 14 kcal
• Red Bell Pepper, diced 35 g · 10 kcal
• Green Bell Pepper, diced 35 g · 10 kcal
• Soy Sauce 25 g · 19 kcal
• Chili Garlic Sauce 10 g · 10 kcal
• Tomato Ketchup 15 g · 15 kcal
• Rice Vinegar 7 g · 2 kcal
• Sugar 7 g · 28 kcal
• Water 30 g · 0 kcal
• Spring Onions, chopped 7 g · 2 kcal

👨‍🍳 Instructions

1. Press the extra firm tofu to remove excess water, then cut it into 1-inch cubes.
2. Toss the tofu cubes with cornstarch until evenly coated, then deep-fry them in hot vegetable oil until golden brown and crispy.
3. Remove the fried tofu from the oil, drain on paper towels, and set aside.
4. In a bowl, whisk together soy sauce, chili garlic sauce, tomato ketchup, rice vinegar, sugar, and water to create the sauce.
5. Heat a tablespoon of vegetable oil in a wok or large frying pan over medium-high heat, then add minced garlic, grated ginger, and chopped green chilies.
6. Sauté for about 30 seconds until fragrant, then add diced onion, red bell pepper, and green bell pepper.
7. Stir-fry the vegetables for 2-3 minutes until they are slightly tender-crisp.
8. Pour in the prepared sauce, bring it to a simmer, and cook for 1-2 minutes until it thickens slightly.
9. Add the fried tofu to the wok and gently toss to ensure all pieces are evenly coated with the sauce.
10. Serve the Chilli Tofu hot, garnished with freshly chopped spring onions, ideally with steamed rice.