Garlic Tofu

1. 1
   prep · ~10 min

   Press and cube the tofu.

   1.Wrap the tofu block in a clean kitchen towel and press under a heavy pan for 10 minutes to remove excess water.

   2.Cut the pressed tofu into 1-inch cubes.
2. 2
   mix · ~1 min

   Coat the tofu with cornstarch.

   1.In a mixing bowl, toss the tofu cubes with cornstarch until each piece is evenly dusted.

   2.Shake off any excess cornstarch.

   TIPA light, even coating gives the crispiest edge without becoming gummy.
3. 3
   fry · ~4 min

   Pan-fry the tofu until golden.

   1.Heat 2 tbsp oil in a wok over high heat.

   2.Add the tofu in a single layer and fry for 3-4 minutes, flipping occasionally, until crisp and golden on all sides.

   3.Transfer to a plate lined with a paper towel.

   TIPDon't crowd the pan — fry in batches if needed to keep the heat high and the tofu crispy.
4. 4
   saute · ~3 min

   Build the garlicky aromatic base.

   1.Wipe the wok clean and heat the remaining 1 tbsp oil over high heat.

   2.Add minced garlic, ginger, and slit green chilies. Stir-fry for 20 seconds until fragrant.

   3.Add cubed onion and bell pepper. Toss on high heat for 2 minutes.

   TIPKeep the heat high and the vegetables moving — a quick sear keeps them crunchy.
5. 5
   saute · ~2 min

   Toss everything with the sauces.

   1.Reduce the heat to medium. Add soy sauce, red chili sauce, vinegar, salt, and black pepper.

   2.Add the water and stir to combine.

   3.Return the fried tofu to the wok and toss vigorously for 1-2 minutes until the tofu is hot and evenly coated in the glossy sauce.

   TIPToss fast — the water creates steam that helps the sauce cling to every piece.
6. 6
   garnish

   Garnish with spring onions and serve immediately.

   Transfer to a serving plate, shower generously with chopped spring onions, and bring to the table while steaming hot.

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