About the Recipe
Ingredients
INGREDIENTS
300g extra-firm tofu, drained & dried on paper towels
1 Tbsp cornstarch
1 red pepper, cut into bite-sized pieces
½ small red onion, chopped
2 spring onions, thinly sliced
2 garlic cloves, minced
300ml vegetable oil for shallow frying
For the Glaze
3 Tbsp Hoisin sauce
1 Tbsp Chilli Garlic sauce
1 Tbsp Rice Vinegar
1 Tbsp Shaoxing wine
Preparation
Step 1: Pat the tofu dry with kitchen towel and dice it into bite-sized cubes. Transfer to a mixing bowl, add the corn flour and toss to coat.
Step 2: In a small bowl, combine the hoisin sauce, chilli garlic, seasoned vinegar, and Shaoxing wine
Step 3: Heat vegetable oil in a large, non-stick pan over medium-high heat (160C). Add the tofu cubes in a single layer. Cook, turning once with tongs, until golden and crispy on all sides, around 5 to 6 minutes total. Transfer the tofu to a wire rack or kitchen towel-lined plate to drain.
Step 4: In a clean wok, add 1 tbsp of the oil from the pan used to shallow fry and heat over medium-high heat.
Step 5: Add the garlic and cook until fragrant, then add the peppers and onion and cook, stir-frying, for 3 minutes.
Step 6: Add the spring onions and cook, for 1 minute. Add the sauce and then return the fried tofu to the pan and toss to coat.
Step 7: Stir fry until the sauce thickens slightly and forms a glaze.
Serve hot.