Chilli Tofu

1. 1

   Prepare the Tofu: Gently press the tofu block for 15-20 minutes between heavy objects with paper towels to remove as much water as possible. This is crucial for crispy tofu. Cut the pressed tofu into 1-inch cubes.

2. 2

   Make Batter and Coat Tofu: In a mixing bowl, whisk together corn starch, all-purpose flour, ginger-garlic paste, 1 tsp soy sauce, black pepper, and salt. Gradually add about 4 tbsp of water, whisking to form a smooth, thick batter (like pancake batter). Add the tofu cubes to the batter and gently toss to coat them evenly.

3. 3

   Fry the Tofu: Heat 1 cup of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the battered tofu cubes in a single layer. Do not overcrowd the pan; fry in batches if needed. Fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

4. 4

   Prepare the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Set this sauce mixture aside.

5. 5

   Stir-fry the Vegetables: Heat 2 tbsp of oil in a clean wok or large pan over high heat. Add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.

6. 6

   Combine and Finish: Pour the prepared sauce mixture into the wok with the vegetables. Cook for 1 minute until the sauce thickens slightly and bubbles. Add the fried tofu cubes to the wok. Gently toss everything together for about 1 minute until the tofu is well coated with the sauce. Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.

7. 7

   Serve Immediately: Serve hot as an appetizer or as a main course with fried rice or noodles.

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