Sticky Chilli Tofu Stir Fry

• servings: Serves: 4
• total time: 6 minutes

Ingredients

For the crispy tofu

400 g extra-firm tofu, pressed and cubed

3 tbsp cornflour

½ tsp salt

½ tsp black pepper

4 tbsp vegetable oil

For the stir fry

1 green pepper, chopped

1 red pepper, chopped

1 small onion, sliced into wedges

3 spring onions, sliced

For the sauce

3 tbsp soy sauce

3 tbsp sweet chilli sauce

2 tbsp tomato ketchup

1 tbsp rice vinegar

1 tbsp maple syrup

2 cloves garlic, finely minced

1 tsp grated ginger

1 tsp chilli flakes, adjust to taste

Directions

Toss the tofu cubes with cornflour, salt and pepper until evenly coated.

Heat the vegetable oil in a wide pan over medium-high heat and fry the tofu until golden and crispy on all sides, then remove and set aside.

In the same pan, add the peppers and onion and stir fry for 3 to 4 minutes until slightly softened but still vibrant.

Stir together the soy sauce, sweet chilli sauce, ketchup, vinegar, maple syrup, garlic, ginger and chilli flakes.

Pour the sauce into the pan and let it bubble for 1 to 2 minutes until slightly thickened.

Return the tofu to the pan and toss well so every piece is coated in the sticky sauce.

Add the spring onions, cook for another minute and serve hot with rice or noodles.