Ingredients
- 1 block of firm or extra firm tofu,
- 5 + 1 tablespoon tapioca starch/flour, option to use cornstarch
- 2 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- 2 teaspoon chili flakes
- ½ teaspoon smoked paprika
- ¼ cup water
- 4 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup, option to use any other syrup or brown sugar
- Salt & pepper
- Sesame seeds, for garnishing, optional
Directions
- In a small bowl, mix 5 tablespoons of tapioca starch, a generous amount of salt, pepper, and ½ teaspoon of smoked paprika. Set aside.
- Press out all the water from the tofu using paper towels. Cubed the tofu block into 1-inch pieces.
- Heat 2 tablespoons of olive oil in medium heat, in a medium-size nonstick pan.
- Coat each tofu cube generously in the prepared tapioca starch mixture. Make sure to coat all sides.
- Add all the coated tofu cubes into the heated oil.
- Fry for about 6-8 minutes or until golden color, flip and fry again for 6-8 minutes or until crispy and golden.
- Remove and set aside.
- Meanwhile, prepare the sauce in a small bowl by mixing hoisin sauce, soy sauce, maple syrup.
- In another bowl mix in 1 tablespoon tapioca starch and ¼ cup water.
- In the same nonstick pan, add sesame oil & heat in medium-low heat.
- Add ginger and garlic. Saute until aromatic.
- Add in onion & bell pepper and cook until translucent.
- Then add in chili flakes, smoked paprika, and a pinch of salt. Saute for a few minutes.
- Now add in the two prepared sauces. Heat for a few minutes on low heat.
- When the sauce starts to thicken, toss the fried tofu into the pan and mix gently to coat. Cook the mixture for 2-3 minutes.
- Garnish with sesame seeds, optional
- Enjoy!