About This Recipe
Ingredients
- 1300 g, pressed & cubedFirm tofu
Plant protein that holds shape when fried
- 23 TbspCornstarch (cornflour)
Creates crunchy coating & thickens sauce
- 3≈4 TbspOil (for shallow-frying)
Crisps tofu and stir-fries veggies
- 41 mediumOnion, cubed
Adds sweetness and bite
- 51 mediumBell pepper (green/red), cubed
Crunch and colour
- 62Green chilies, slit
Signature heat; adjust to taste
- 71 TbspGarlic, finely chopped
Punchy aroma
- 81 tspGinger, finely chopped
Zesty warmth
- 92 TbspSoy sauce
Umami base of the glaze
- 102 TbspTomato ketchup
Adds sweetness & tang
- 111 TbspGreen chili sauce
Spicy kick in classic Indo-Chinese style
- 121 tspWhite vinegar
Balances flavours with acidity
- 13½ tspSugar
Rounds out heat
- 14¼ tspBlack pepper, freshly ground
Mellow heat and depth
- 15¼ tsp (adjust)Salt
Seasoning for tofu & sauce
- 16¼ cupWater
Forms slurry for glossy sauce
- 172 TbspSpring onion greens, sliced
Fresh garnish
- 181 tsp, toastedSesame seeds (optional)
Nutty finishing touch
Ingredients
- 1300 g, pressed & cubedFirm tofu
Plant protein that holds shape when fried
- 23 TbspCornstarch (cornflour)
Creates crunchy coating & thickens sauce
- 3≈4 TbspOil (for shallow-frying)
Crisps tofu and stir-fries veggies
- 41 mediumOnion, cubed
Adds sweetness and bite
- 51 mediumBell pepper (green/red), cubed
Crunch and colour
- 62Green chilies, slit
Signature heat; adjust to taste
- 71 TbspGarlic, finely chopped
Punchy aroma
- 81 tspGinger, finely chopped
Zesty warmth
- 92 TbspSoy sauce
Umami base of the glaze
- 102 TbspTomato ketchup
Adds sweetness & tang
- 111 TbspGreen chili sauce
Spicy kick in classic Indo-Chinese style
- 121 tspWhite vinegar
Balances flavours with acidity
- 13½ tspSugar
Rounds out heat
- 14¼ tspBlack pepper, freshly ground
Mellow heat and depth
- 15¼ tsp (adjust)Salt
Seasoning for tofu & sauce
- 16¼ cupWater
Forms slurry for glossy sauce
- 172 TbspSpring onion greens, sliced
Fresh garnish
- 181 tsp, toastedSesame seeds (optional)
Nutty finishing touch
Instructions
- 1Press tofu 15 min to remove excess moisture. Toss cubes with a pinch of salt and 2 Tbsp cornstarch until evenly coated.
- 2Heat 3 Tbsp oil in a wok on medium. Shallow-fry tofu, turning, until all sides are golden and crisp (≈4 min). Drain on paper towels.
- 3Discard most oil, leaving 1 Tbsp. Stir-fry garlic, ginger and green chilies 30 sec until fragrant.
- 4Add onion and bell pepper; toss on high heat 2 min—they should stay crunchy.
- 5In a bowl whisk soy sauce, ketchup, chili sauce, vinegar, sugar, pepper, remaining 1 Tbsp cornstarch and ¼ cup water to make a slurry.
- 6Pour slurry into wok; cook, stirring, until it bubbles and thickens glossy (≈1 min).
- 7Return fried tofu; toss quickly to coat every piece. Taste and adjust salt or chili heat.
- 8Finish with spring-onion greens and toasted sesame seeds. Serve tofu chili piping hot as starter or main.
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