Veg Fried Rice with Chilli Tofu Dry

Ingredients

• 400 g firm tofu (Pressed for at least 20 minutes and cut into 1-inch cubes)
• 4 tbsp corn starch (3 tbsp for batter, 1 tbsp for sauce slurry if needed)
• 1 tbsp all purpose flour (Also known as maida)
• 1 tsp ginger garlic paste (For the batter)
• 2.5 tbsp soy sauce (Use tamari for a gluten-free option)
• 0.75 tsp black pepper powder (Freshly ground is best)
• 0.5 tsp salt (Adjust to taste)
• 3 tbsp water (For the batter)
• 1 cup vegetable oil (For shallow frying)
• 4 cloves garlic (Finely minced)
• 1 inch ginger (Finely minced)
• 2 pcs green chilli (Slit lengthwise, adjust to spice preference)
• 1 pcs onion (Medium-sized, cut into 1-inch cubes (petals separated))
• 1 pcs capsicum (Medium-sized, any color, cut into 1-inch cubes)
• 1 tbsp red chilli sauce (Such as Sriracha or an Indo-Chinese style chilli paste)
• 2 tbsp tomato ketchup
• 1 tsp white vinegar (Rice vinegar also works well)
• 0.5 tsp sugar (Balances the flavors)
• 2 tbsp spring onion greens (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Tofu and Batter

   • Press the tofu block for at least 20 minutes to remove excess water. A tofu press is ideal, but placing it between paper towels with a heavy object on top works well. Cut the pressed tofu into 1-inch cubes.
   • In a large mixing bowl, whisk together 3 tbsp corn starch, all-purpose flour, ginger-garlic paste, 1 tsp of the soy sauce, 0.5 tsp black pepper powder, and salt.
   • Gradually add 3 tbsp of water, whisking continuously to form a smooth, thick batter that can coat the back of a spoon.
   • Add the tofu cubes to the batter and gently toss until each piece is evenly coated.
2. 2

   Shallow-Fry the Tofu

   • Heat 1 cup of oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
   • Carefully place the battered tofu cubes into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3. 3