Garlic Tofu

1. 1

   Press and Coat Tofu

   • Wrap the block of tofu in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or books) on top and press for at least 30 minutes to remove excess water.
   • Cut the pressed tofu into 1-inch cubes.
   • In a large bowl, whisk together 1/4 cup cornstarch, salt, and black pepper. Add the tofu cubes and toss gently until each piece is evenly coated.
2. 2

   Fry the Tofu

   • Heat 1 cup of vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Carefully add the coated tofu cubes in a single layer, working in batches to avoid overcrowding the pan.
   • Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
   • Using a slotted spoon, transfer the fried tofu to a wire rack to drain excess oil and maintain crispiness.
3. 3

   Prepare the Sauce

   • In a small bowl, whisk together the soy sauce, red chili sauce, rice vinegar, and sugar. Set aside.
   • In another small bowl, mix 1 tsp of cornstarch with 2 tbsp of water to create a smooth slurry.
4. 4

   Stir-fry Aromatics and Vegetables

   • Carefully discard the frying oil from the wok, leaving about 2 tbsp, or use a clean wok with 2 tbsp of sesame oil over high heat.
   • Add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the cubed onion and green bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
5. 5

   Combine and Serve

   • Pour the prepared sauce mixture into the wok and bring it to a simmer.
   • Stir the cornstarch slurry again and pour it into the wok. Cook, stirring constantly, for about 1 minute until the sauce thickens slightly.
   • Add the crispy fried tofu to the wok. Gently toss everything together until the tofu is well-coated in the glossy sauce.
   • Turn off the heat, garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately.

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