Chili Tofu

Ingredients

• 114 oz. block of firm tofu, cut into 1 inch cubes
• 3 tbspcornstarch
• 1/4 tspsea salt
• 2 tbspavocado oil for pan frying
• 2 tbspsoy sauce
• 2 tbspsriracha (*sub chili garlic sauce or another hot sauce)
• 1/2 tsprice vinegar
• 1 tspmaple syrup (or other sweetener)
• 1/2 tbspsesame oil
• 2garlic cloves, minced
• 1inch ginger, grated
• 1/2red onion, layers separated and cut into 1-inch pieces
• 1/2green bell pepper
• 1/2red bell pepper
• 114 oz. can of baby corn, drained and cut into 1-inch pieces
• 1/4 cuptomato paste (~ 1 medium tomato)
• 1/4 tspblack pepper
• 1/2 tspred chili powder
• 1 tbspcornstarch + 3 tbsp water

Instructions

1. 1

   Press tofu by placing a heavy object on it for 15-30 minutes. Then cut it into 1-inch cubes.

2. 2

   Mix cornstarch and salt on a plate. Coat tofu in the mixture.

3. 3

   Either pan fry the tofu or air fry in an air fryer.

4. 4

   Make the sauce in a bowl (Mix together: soya sauce, siracha, rice vinegar, maple syrup, sesame oil) and set aside

5. 5

   In a pan add some oil, Add garlic, ginger, and green chilis. Stir frequently for 2 minutes.

6. 6

   Add the onion and cook until it turns slightly translucent, 3-4 minutes. Add bell pepper and cook until slightly tender, but still crunchy – about 5 minutes. Add baby corn and stir for another few minutes.

7. 7

   Add tomato paste and the sauce. Allow it to simmer for a few minute until everything is well-integrated and the bell pepper have softened some more.

8. 8

   Finish with a pinch of black pepper. Taste and decide if you want to add red chili powder. Add the cornstarch slurry and stir. If it starts to dry up, add another 1/4-1/2 cup water, a little bit at a time. Add the tofu and cook it all together for 3-4 minutes.

9. 9

   Serve with jasmine rice or noodles!