1/4tspLee Kum Kee Chili Garlic Sauceor more if you like it spicy
Thinly slice green onionoptional
Sesame seedsoptional
Instructions
Mix together the soy sauce and tamari. Pour half into a pie plate. Into the remaining sauce, add 1 tablespoon water and 1/4 tsp of chili garlic sauce. Reserve this half for later.
Add salt and pepper to taste. Add the tofu and turn to coat with the marinade. Let marinate for 1/2 hour to 1 hour. If there is extra, pour back into reserve.
In the meantime, prepare the onion and garlic.
Pat the tofu dry with a paper towel. Pour the cornstarch onto a plate and coat both side of each piece ensuring the cornstarch adheres; shake off and set aside until all are coated.
Divide the oil into two pans; one for the onion and a larger pan to cook the tofu.
Over med-low heat, heat the oil and start cooking the onion and sprinkle on the cumin and chilli powder. Stir frequently and cook 4 1/2 minutes until slighted softened.
Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and gook until golden and crisp on the bottom (3-4 minutes). Flip to the other side and cook another 3 - 4 minutes.
When the onion is almost cooked, add the garlic for 30 seconds longer. Transfer to the larger pan with the tofu and turn down the heat to medium low. Stir in the sauce and cook until it’s almost absorbed, turning the tofu to coat, about 1 minute.
Serve with rice. Add optional green onion and sesame seeds for garnish.
Notes
If you prefer your tofu really crispy, add in the onion at the end, but hold back the sauce. Serve the sauce on the side or over rice.