Tofu in Hot Garlic Sauce

1. 1
   prep · ~10 min

   Press and cube the tofu.

   Wrap the tofu block in a clean kitchen towel and place a weight on top for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

   TIPPressing tofu helps it get crispier when fried by removing internal water content.
2. 2
   prep · ~2 min

   Coat the tofu with corn flour.

   1.In a large bowl, toss the tofu cubes with salt, black pepper, and corn flour.

   2.Gently mix until each cube is lightly and evenly coated.
3. 3
   fry · ~8 min

   Pan-fry the tofu until crispy and golden.

   1.Heat 3 tbsp oil in a wide non-stick pan or wok over medium heat.

   2.Place the coated tofu cubes in a single layer and fry for 2-3 minutes per side.

   3.Cook until all sides are golden brown and crisp.

   4.Remove with a slotted spoon and set aside on a plate.

   TIPDon't overcrowd the pan—fry in batches if needed. The tofu should not steam.
4. 4
   saute · ~2 min

   Start the garlic sauce base.

   1.Heat 2 tbsp oil in the same wok over high heat.

   2.Add the finely chopped garlic, ginger, and slit green chilies.

   3.Stir-fry for 30-40 seconds until the garlic starts to turn light golden and fragrant.

   TIPKeep the heat high and move quickly so the garlic doesn't burn and turn bitter.
5. 5
   saute · ~3 min

   Sauté the onions and bell peppers.

   1.Add the cubed onion and bell pepper to the wok.

   2.Stir-fry on high heat for 2 to 3 minutes.

   3.Keep the vegetables crunchy—they should just start to soften at the edges.
6. 6
   simmer · ~4 min

   Build the spicy garlic sauce.

   1.Add soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and red chili powder.

   2.Pour in the water and stir everything well.

   3.Bring the sauce to a vigorous bubble, then add the corn flour slurry while stirring.

   4.Cook for 1 to 2 minutes until the sauce thickens and turns glossy.

   TIPStir constantly after adding the slurry to prevent lumps from forming.
7. 7
   mix · ~1 min

   Toss the crispy tofu in the sauce.

   1.Add the fried tofu cubes back into the wok.

   2.Gently toss until every piece is well coated in the sticky garlic sauce.

   3.Cook for just another 30 seconds so the tofu soaks up the heat.
8. 8
   garnish

   Garnish with spring onion greens and serve immediately.

   Transfer to a serving dish and sprinkle generously with chopped spring onion greens. Serve hot with fried rice or hakka noodles.

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