1 - 2tablespoon(1tablespoon)cornstarch to coat/dust the tofu
1 ½teaspooncornstarch to thicken the sauces
¼cup(59ml)water or veggie stock
1 ½tablespoonoil + 1 tablespoon oil
1tablespoonminced garlic
1tablespoongingerminced
2chiliesuse any variety - I used green chilies. If spicier version, use less and remove seeds
1bunch spring onions
2tablespoonssweet soy sauce
2tablespoonsmaple syrup
1tablespoonsoy sauce
2teaspooncrushed black pepper
Instructions
Drain the tofu and remove excess water.
Cut the tofu into cubes and coat the tofu cubes with cornstarch. Shake excess cornstarch and set the tofu aside.
To a pan, add 1 ½ tbsp oil and when it becomes hot, place the tofu cubes coated in cornstarch and cook them until they become golden and crispy. Flip the tofu and cook it until they are crispy from all sides. Set aside
To the same pan, add the remaining oil, garlic, ginger, white part of the spring onions, chilies and sauté until they become soft and caramelized, about 2 to 3 minutes.
Now add the sauces, maple syrup, veggie stock, corn starch and sauté until the mixture starts to slightly thicken.
Now add the tofu cubes, crushed black pepper and give everything a mix.
Check seasoning and adjust as necessary.
Now add the green part of the spring onions, mix and serve hot with rice.