Chilli Tofu with Peppers

Chilli Tofu with Peppers

Crisp-edged tofu and vibrant peppers tossed in a glossy, sweet-tangy-spicy Indo-Chinese sauce — this is bold, satisfying food that hits every note at once. The sauce clings beautifully to each golden cube, with ginger, garlic and chilli cutting through the richness. Ready in about 40 minutes, it's brilliant over steamed rice or noodles.

Ingredients
[ ] 400 g firm or extra-firm tofu (or king oyster mushrooms for a meatier bite), pressed and cut into 2–3 cm cubes
[ ] 3 tbsp cornflour, divided (2 tbsp for coating the tofu, 1 tbsp for the sauce slurry)
[ ] ½ tsp fine sea salt
[ ] ½ tsp ground black pepper
[ ] Oil for shallow pan-frying and any fresh drizzle for stir-fry (about 4–5 tbsp in total; use about 3–4 tbsp for frying, enough to coat the base of the pan in a thin layer, plus up to 1 tbsp top-up between batches if the pan looks dry, and a fresh drizzle for the stir-fry)
[ ] 1 medium onion, cut into chunky pieces and layers separated
[ ] 1 green pepper, cut into chunky pieces
[ ] 1 red pepper, cut into chunky pieces
[ ] 3–4 cloves garlic, finely chopped
[ ] 2 cm piece fresh ginger, finely chopped or grated
[ ] 2–3 green chillies, sliced (deseed for less heat)
[ ] 2 tbsp soy sauce
[ ] 1 tbsp rice vinegar or white vinegar
[ ] 2 tbsp tomato ketchup
[ ] 1–2 tsp chilli sauce (such as sriracha), or to taste
[ ] 1 tsp caster sugar or soft brown sugar
[ ] 3 tbsp cold water (for the cornflour slurry)
[ ] 3–4 spring onions, sliced, to garnish

Instructions
[ ] 1. Press the tofu for at least 10 minutes using a clean tea towel or kitchen paper weighted down with a heavy pan.
[ ] 2. When pressing is done, cut the tofu into 2–3 cm cubes.
[ ] 3. Toss the tofu cubes in 2 tbsp cornflour, ½ tsp salt and ½ tsp black pepper until evenly coated on all sides.
[ ] 4. In a small bowl, stir together the soy sauce, vinegar, ketchup, chilli sauce and sugar.
[ ] 5. In a separate small bowl, mix the remaining 1 tbsp cornflour with 3 tbsp cold water to make a smooth slurry, and set both bowls aside.
[ ] 6. Heat about 3–4 tbsp oil in a wide non-stick or cast-iron frying pan over a medium-high heat, enough to coat the base in a thin layer.
[ ] 7. When the oil is hot, add the tofu in a single layer, working in batches to avoid crowding.
[ ] 8. Fry each batch for about 8–10 minutes in total, turning every couple of minutes, until golden on most sides.
[ ] 9. If the pan looks dry before starting the next batch, add a top-up of about 1 tbsp oil before frying.
[ ] 10. Transfer the fried tofu to a plate lined with kitchen paper and set aside.
[ ] 11. Discard any excess oil from the pan, leaving just a thin film, or add a fresh drizzle of oil if the pan is dry.
[ ] 12. Place the pan back over a high heat.
[ ] 13. When the pan is hot, add the garlic, ginger and green chillies.
[ ] 14. Stir-fry for about 30 seconds until fragrant, taking care not to let the garlic burn.
[ ] 15. Add the onion and both peppers and stir-fry for 2–3 minutes, keeping them slightly crisp.
[ ] 16. Pour in the sauce mixture and stir to coat the vegetables.
[ ] 17. Give the cornflour slurry a quick stir and pour it into the pan.
[ ] 18. Stir everything together and cook for 1–2 minutes until the sauce thickens and turns glossy.
[ ] 19. Add the fried tofu and toss gently to coat every piece in the sauce.
[ ] 20. Cook for a further 1 minute so the tofu heats through and absorbs some of the glaze.
[ ] 21. Scatter over the sliced spring onions and serve immediately with steamed rice or noodles.

https://www.cuisinesavvy.com/recipe/chilli-tofu-with-peppers