METHOD
- Pat the tofu dry with kitchen towel and dice it into bite-sized cubes. Transfer to a mixing bowl, add the corn flour and toss to coat.
- In a small bowl, combine the hoisin sauce, dark soy sauce, sriracha, Chinese black vinegar, Shaoxing wine, sugar and crushed chilli flakes.
- Heat a generous glug of vegetable oil in a large, non-stick pan over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook, turning once with tongs, until golden and crispy on all sides, around 6 to 8 minutes total. Transfer the tofu to a wire rack or kitchen towel-lined plate to drain.
- Pour out all but around 1 tbsp of the oil from the pan and return it to the stove over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds, then add the bell peppers and onion and cook, stirring frequently, for 4 minutes, or until tender-crisp.
- Add the spring onions and cook, stirring frequently, for 1 minute. Add the sauce and cook, stirring constantly, for 30 seconds, then return the tofu to the pan and toss to coat. Cook, tossing frequently, for a further 30 seconds, or until the sauce thickens slightly and forms a glaze. Serve with steamed rice and enjoy!
