Chilli Tofu Gravy

Instructions

1. 1

   Prepare and coat the tofu: Ensure the tofu is well-pressed to remove excess water. Cut it into 1-inch cubes. In a mixing bowl, combine 4 tbsp cornstarch, 2 tbsp all-purpose flour, salt, and black pepper. Add the tofu cubes to the bowl and toss gently until each piece is evenly coated.

2. 2

   Fry the tofu: Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. Carefully place the coated tofu cubes in the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed. Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the fried tofu with a slotted spoon and drain on a plate lined with paper towels.

3. 3

   Prepare the sauce mixture: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, tomato ketchup, and sugar. Set this sauce mixture aside for later use.

4. 4

   Sauté aromatics and vegetables: In the same wok (discard excess oil from frying, leaving about 2 tbsp), heat the oil over high heat. Add the chopped ginger, garlic, green chillies, and spring onion whites. Sauté for about 30-45 seconds until fragrant. Add the cubed onion and bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.

5. 5

   Create the gravy: Pour the prepared sauce mixture into the wok and stir well. Add 1.5 cups of water and bring the mixture to a rolling boil. In a small bowl, mix 1.5 tbsp of cornstarch with 3 tbsp of water to make a smooth slurry. While stirring the gravy constantly, slowly pour in the cornstarch slurry. Cook for 1-2 minutes until the gravy thickens and becomes glossy.

6. 6

   Combine and serve: Reduce the heat to low and add the crispy fried tofu cubes to the gravy. Add half of the chopped spring onion greens and gently toss everything together to coat the tofu well. Let it simmer for just 1 minute. Do not overcook, as the tofu will lose its crispiness. Garnish with the remaining spring onion greens and serve immediately with fried rice or noodles.