Ingredients:

  • 1 block (14-16 oz / 400-450g) extra-firm tofu, pressed well
  • 2 tablespoons cornstarch (cornflour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper (optional)
  • 2 tablespoons vegetable oil (or peanut oil, for extra flavour)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili garlic sauce (or more, to taste)
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch (cornflour)
  • 1/4 cup roasted peanuts (unsalted)
  • 2-3 dried red chilies, snipped with scissors (or chili flakes, to taste)
  • 2 green onions (scallions), thinly sliced

Instructions:

  1. Press the tofu to remove excess water. Cut into 1-inch cubes.
  2. In a bowl, toss the tofu with cornstarch, salt, and white pepper (if using). Ensure the tofu is evenly coated.
  3. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  4. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer (work in batches if needed). Cook, turning occasionally, until golden brown and crispy on all sides.
  5. Add the minced garlic and dried chilies (if using) to the skillet and cook for about 30 seconds, until fragrant.
  6. Pour the sauce into the skillet and bring to a simmer. Cook, stirring constantly, until the sauce thickens and coats the tofu (about 1-2 minutes).
  7. Stir in the roasted peanuts and green onions. Serve immediately over rice or noodles.