Chili tofu

Ingredients

• extra firm tofu — drained and cut into 2.5 cm cubes450 g
• cornstarch60 g
• vegetable oil — divided75 ml
• soy sauce — 4 tsp20 ml
• dark soy sauce — 4 tsp20 ml
• ketchup60 ml
• rice vinegar — 4 tsp20 ml
• sriracha15 ml
• white sugar13 g
• cornstarch — for the sauce8 g
• ginger — peeled and finely chopped15 g
• garlic cloves — finely chopped3 ea
• jalapeno — thinly sliced1 ea
• large red bell pepper — cut into 2.5 cm pieces1 ea
• broccoli — cut into small florets400 g
• red onion — halved and sliced150 g
• scallions — thinly sliced, to serve2 ea

Method

1. Scatter the cornstarch onto a large plate or tray, season with 1 teaspoon salt and a big pinch of black pepper and toss to combine. Add the tofu and toss until coated on all sides.
2. Line a tray or plate with paper towels.
3. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until hot, 1 to 2 minutes. Add the tofu and pan-fry until crispy and golden on all sides, 1 to 2 minutes per side. Transfer to the paper towels.
4. In a medium bowl, stir together the soy sauce, dark soy sauce, ketchup, rice vinegar, sriracha and sugar. Add 1 tablespoon cornstarch and 60 ml (1/4 cup) water and whisk until lump free.
5. Return the pan to medium-high heat with 1 to 2 tablespoons of oil. Add the ginger, garlic and jalapeno and stir until fragrant, about 30 seconds. Add the bell pepper, broccoli and onion, season with 1 teaspoon salt and stir-fry until crisp-tender, 4 to 6 minutes. Add the sauce and toss for 20 to 30 seconds until thickened. Add the tofu and toss until coated, then remove from the heat.
6. Top with scallions and eat with rice.