Chilli Tofu Gravy

1. 1
   prep · ~15 min

   Press and coat the tofu cubes.

   1.Wrap the tofu block in a clean kitchen towel, place a weight on top, and press for 15 minutes to remove excess moisture.

   2.Cut the tofu into 1-inch cubes and transfer to a mixing bowl.

   3.Sprinkle 3 tbsp corn flour and a pinch of salt over the tofu and toss gently until evenly coated.

   TIPDon't skip pressing the tofu — it removes water so the cubes crisp up instead of steaming.
2. 2
   fry · ~8 min

   Pan-fry the tofu until golden.

   1.Heat 2 tbsp oil in a wok or large skillet over medium-high heat.

   2.Add the coated tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crisp on all sides.

   3.Remove the tofu with a slotted spoon and drain on a paper towel-lined plate.

   TIPUse medium-high heat — tofu needs a hot pan to get crisp and golden without absorbing too much oil.
3. 3
   saute · ~5 min

   Flash-cook the vegetables.

   1.Add the remaining 2 tbsp oil to the same wok and heat until shimmering.

   2.Add chopped garlic, ginger, and slit green chilies; sauté for 30 seconds until fragrant.

   3.Add diced onion and bell pepper and toss on high heat for 2 minutes. The vegetables should stay crunchy.

   TIPKeep the vegetables crisp — stir-frying on high heat for just 2 minutes prevents them from turning soggy in the gravy.
4. 4
   simmer · ~3 min

   Build the chilli gravy.

   1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, black pepper, and salt to the wok.

   2.Pour in 200 ml water and bring to a boil, stirring to combine everything.

   3.Lower the heat and let it simmer for 2 minutes so the flavors meld together.

   TIPTaste the gravy before adding the slurry — adjust the sweet-spicy balance with an extra pinch of sugar or soy sauce as needed.
5. 5
   simmer · ~3 min

   Thicken the gravy and fold in the tofu.

   1.Stir the corn flour slurry (1 tbsp corn flour + 3 tbsp water) and slowly drizzle it into the simmering gravy while stirring continuously.

   2.Cook for 1-2 minutes until the gravy thickens to a glossy, coating consistency.

   3.Add the fried tofu cubes and toss well so each piece is generously coated with the gravy. Simmer for 1 minute to warm the tofu through.

   TIPAdd the slurry in a thin stream and keep stirring — this prevents lumps and gives you a restaurant-style glossy gravy.
6. 6
   garnish · ~1 min

   Garnish with spring onion greens and serve hot.

   Transfer the chilli tofu gravy to a serving bowl, sprinkle generously with chopped spring onion greens, and serve immediately with fried rice or noodles.

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