Spicy Garlic Chili Tofu

Ingredients (Serves 3–4)

• 14 oz (400g) firm tofu

• 2 tablespoons cornstarch

• 3 tablespoons vegetable oil

For the Sauce:

• 4 cloves garlic, finely minced

• 2 tablespoons fresh red chilies, chopped (adjust to taste)

• 1 tablespoon chili flakes (optional, for extra heat)

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce (or vegetarian oyster sauce)

• 1 tablespoon sugar

• 1 teaspoon rice vinegar or lime juice

• 3 tablespoons water

• 1 teaspoon cornstarch (for thickening, optional)

For Garnish:

• 2 tablespoons chopped green onions

• Fresh basil or cilantro leaves

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Instructions

1. Prepare the Tofu

Drain tofu and press for at least 15–20 minutes to remove excess moisture.

Cut into 1-inch cubes.

Lightly coat the tofu cubes with 2 tablespoons cornstarch.

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2. Fry the Tofu

Heat vegetable oil in a large pan over medium-high heat.

Fry tofu cubes until golden brown and crispy on all sides (about 5–7 minutes).

Remove and set aside.

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3. Make the Sauce

In the same pan, reduce heat to medium.

Add a little more oil if needed.

Sauté garlic and chopped chilies until fragrant (about 30 seconds).

Add soy sauce, oyster sauce, sugar, vinegar, and water.

If you prefer thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the pan.

Simmer until slightly thickened.

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4. Combine

Return the crispy tofu to the pan.

Toss gently to coat evenly with the sauce.

Cook for 1–2 minutes until well glazed.

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5. Serve

Transfer to a serving plate.

Top with green onions and fresh herbs.

Serve hot with steamed rice.

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Tips

• Use firm or extra-firm tofu for best texture.

• Do not overcrowd the pan when frying.

• Adjust chili level to your spice preference.