Glazed Tofu with Peppers

Ingredients

• For the Tofu
• firm tofu 1 x 300g block
• cornflour (cornstarch) 2 tbsp
• vegetable oil, for frying 2 tbsp
• For the Glaze
• soy sauce (or tamari for gluten-free) 4 tbsp
• maple syrup 2 tbsp
• rice vinegar 1 tbsp
• sesame oil 1 tsp
• garlic, minced 2 cloves
• fresh ginger, grated 1 tsp
• water 2 tbsp
• For the Stir-fry
• red bell pepper, sliced 1
• yellow bell pepper, sliced 1
• red onion, sliced 1/2
• spring onions, sliced, to garnish 2
• sesame seeds, to garnish 1 tsp

Method

1. Press the tofu block for at least 15 minutes to remove excess water. Cut into bite-sized cubes.
2. In a bowl, toss the tofu cubes with the cornflour until evenly coated. This helps them crisp up.
3. Whisk together all the glaze ingredients (soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water) in a small bowl. Set aside.
4. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated tofu cubes and fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.
5. Add the sliced bell peppers and red onion to the same pan. Stir-fry for 3-4 minutes until they are tender-crisp.
6. Pour the prepared glaze over the vegetables in the pan. Bring to a simmer and cook for 1-2 minutes until the glaze thickens slightly.
7. Return the crispy tofu to the pan with the glazed vegetables. Toss gently to coat everything evenly. Cook for another minute until heated through.
8. Serve the glazed tofu and peppers immediately, garnished with sliced spring onions and sesame seeds. It pairs well with steamed rice.