Schezwan Chilli Tofu Dry

Instructions

1. 1

   Prepare and Coat the Tofu

   • Wrap the tofu block in several layers of paper towels. Place a heavy object on top (like a cast-iron skillet) and press for 20-30 minutes to remove excess water. This step is crucial for crispy tofu.
   • Cut the pressed tofu into 1-inch cubes.
   • In a mixing bowl, whisk together 3 tbsp cornflour, 0.5 tsp salt, and black pepper.
   • Add the tofu cubes to the bowl and toss gently until each piece is evenly and lightly coated.
2. 2

   Fry the Tofu

   • Heat 1/2 cup of oil in a wok or deep pan over medium-high heat until it shimmers.
   • Carefully add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Fry in 2-3 batches if needed.
   • Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp.
   • Using a slotted spoon, remove the fried tofu and drain on a wire rack to maintain crispiness.
3. 3

   Prepare the Sauce and Slurry

   • In a small bowl, whisk together the Schezwan sauce, light soy sauce, red chilli sauce, rice vinegar, and sugar. Set aside.
   • In another small bowl, make a slurry by mixing 1 tsp of cornflour with 2 tbsp of water until completely smooth.
4. 4

   Stir-fry the Aromatics and Vegetables

   • Carefully drain the excess oil from the wok, leaving about 1 tablespoon.
   • Place the wok on high heat. Once hot, add the chopped ginger, garlic, and slit green chillies. Sauté for 30 seconds until fragrant.
   • Add the onion petals and capsicum cubes. Stir-fry continuously for 2-3 minutes until they are tender-crisp.
   • Pour in the prepared sauce mixture and cook for 1 minute, stirring constantly.
   • Give the cornflour slurry a quick stir and add it to the wok. Cook for 30-60 seconds until the sauce thickens slightly.
5. 5

   Combine and Serve

   • Add the crispy fried tofu back into the wok with the sauce.
   • Gently toss everything together for about 1 minute to ensure the tofu is evenly coated and heated through.
   • Turn off the heat. Garnish with freshly chopped spring onion greens.
   • Serve immediately for the best texture.