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Crispy fried tofu cubes tossed in a fiery, savory, and aromatic hot garlic sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
Press the tofu for at least 15 minutes to remove as much water as possible. Cut it into 1-inch cubes.
In a bowl, toss the tofu cubes with 3 tbsp corn starch, salt, and black pepper until evenly coated.
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.
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.
Return the pan to medium-high heat. Add the chopped garlic, ginger, and green chillies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are tender yet still crisp.
Pour in the soy sauce, red chilli sauce, rice vinegar, and sugar. Mix well and cook for 1 minute.
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.
Crispy fried tofu cubes tossed in a fiery, savory, and aromatic hot garlic sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 283.51 calories per serving with 18.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Return the crispy fried tofu to the pan. Gently toss to coat the tofu completely with the hot garlic sauce. Cook for just 30 seconds more.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately with steamed rice or noodles.
Use tamari or a gluten-free soy sauce instead of regular soy sauce. Ensure your red chili sauce is also certified gluten-free.
Add 1/2 cup of roasted cashews or peanuts along with the tofu for an extra protein boost and crunchy texture.
Reduce the red chili sauce to 1 teaspoon and add 1 tablespoon of tomato ketchup to make the sauce milder and slightly sweeter.
Instead of frying, bake or air-fry the cornstarch-coated tofu at 200°C (400°F) for 15-20 minutes until golden and crispy.
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