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Chili tofu

Servings 4

Ingredients

Tofu

  • 60 g cornstarch (cornflour)
  • sea salt and black pepper
  • 450 g extra firm tofu, drained and cut into 1-inch cubes
  • neutral oil

Sauce

  • 4 teaspoons tamari or soy sauce
  • 4 teaspoons dark soy sauce (see headnote)
  • 60 ml ketchup (tomato sauce)
  • 4 teaspoons rice vinegar
  • 3 teaspoons sriracha or other chili sauce
  • 3 teaspoons white sugar
  • 3 teaspoons cornstarch (cornflour)

Stir-fry

  • neutral oil
  • 2.5 cm piece ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small jalapenos or long green chili, thinly sliced (remove seeds if you want less heat)
  • 1 large red capsicum / bell pepper, core removed and cut into 1-inch pieces
  • 1 head broccoli (400g / 14 ounces), trimmed and cut into small florets
  • 1 red onion, halved and sliced
  • rice, to serve
US Customary - Metric

Instructions

  • Scatter the cornstarch onto a large plate or tray, season with 1 teaspoon of salt and a big pinch of black pepper and toss to combine. Add the tofu and toss until coated on all sides.
  • Prepare a tray or plate with paper towels.
  • Place a large skillet on medium high heat, add 2-3 tablespoons of oil, enough to cover the base of the pan and heat until the oil is hot, 1 to 2 minutes. Add the tofu and pan fry on each side until crispy about 1 - 2 minutes. Once all sides are golden, remove the tofu from the pan and transfer them to the prepared paper towel lined plate to absorb any excess oil.
  • In a medium bowl, add the soy sauce, ketchup (tomato sauce), rice vinegar, sriracha and sugar and stir to combine. Add the cornstarch and 1/4 cup of water and whisk until the cornstarch is completely mixed in and it’s lump free.
  • Place the pan back onto medium high heat. Add 1- 2 tablespoons of oil to the pan and add the ginger, garlic, and jalapeño and stir until fragrant, about 30 seconds. Add the capsicum (bell pepper), broccoli and onion, season with 1 teaspoon of salt and stir fry just until the vegetables are crisp tender (or to your liking), about 4-6 minutes. Add the sauce and toss briefly, about 20-30 seconds, until it has thickened up. Add the tofu and toss until it is coated in the sauce. Remove from heat immediately.
  • Top with scallions and eat with rice.

Notes

Oyster sauce (or vegetarian oyster sauce like I use), hoisin or kecap manis could also be substitutes for the dark soy sauce.