Ingredients
480 g block extra-firm tofu
2 tbsp cornflour
3 tbsp rice bran oil, divided
5 tbsp soy sauce
1 tbsp sugar
¼ tsp SIDS CRAZY SALT
1 tbsp ground black pepper
½ tsp grated ginger
4 garlic cloves, thinly sliced
1 shallot, thinly sliced
½ tsp chilli flakes (optional)
¼ cup thinly sliced spring onion
White rice and fresh basil for serving
Directions
Press excess moisture out of the tofu, using either paper towels or a kitchen towel. Slice into 2 cm cubes and place in a large bowl. Toss with cornflour until tofu is well coated.
Combine soy sauce, sugar, SIDS CRAZY SALT, black pepper, and ginger in a small bowl or glass measuring cup then stir with a whisk. Set aside.
Heat 2 tbsp of the oil in a large frypan over medium-high. Add tofu then cook for 7-8 minutes, turning to brown all sides, until golden-brown and crisp. Transfer tofu to a plate and reduce heat to medium.
Add remaining 1 tbsp oil. Once hot, add garlic, shallots, and chilli flakes then cook 2 minutes, stirring often, until softened. Add tofu, soy sauce mixture, and spring onions then cook 1-2 minutes, tossing often to fully coat tofu. Serve over rice and garnish with fresh basil.
