Tofu in Hot Garlic Sauce

Instructions

1. 1

   Press the tofu for at least 15 minutes to remove as much water as possible. Cut it into 1-inch cubes.

2. 2

   In a bowl, toss the tofu cubes with 3 tbsp corn starch, salt, and black pepper until evenly coated.

3. 3

   Heat 1/2 cup of oil in a wok or deep pan over medium-high heat. Carefully add the tofu cubes in a single layer (fry in batches if needed). Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.

4. 4

   Remove the fried tofu with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Carefully pour out most of the oil from the pan, leaving about 2 tablespoons.

5. 5

   Return the pan to medium-high heat. Add the chopped garlic, ginger, and green chillies. Sauté for 30-40 seconds until fragrant.

6. 6

   Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are tender yet still crisp.

7. 7

   Pour in the soy sauce, red chilli sauce, rice vinegar, and sugar. Mix well and cook for 1 minute.

8. 8

   Add the vegetable broth and bring the sauce to a simmer. In a small bowl, mix 1 tbsp corn starch with 2 tbsp water to make a smooth slurry. Pour the slurry into the pan, stirring constantly, until the sauce thickens, about 1-2 minutes.