Sweet Chili Tofu Stir-Fry

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Sweet Chili Tofu Stir-Fry
By @plantbased.traveler

For 2 servings You need:
1/2 block of extra firm or super firm tofu (7 oz/200 g) *
1 tbsp avocado or other cooking oil
Salt and white pepper to taste
1/4 cup sweet chili sauce

Plus:
Stir-fried vegetables of choice
(I used zucchini, bell pepper, baby bok choy, mushrooms, scallions, garlic)
Brown rice for serving

Method:
Cut tofu into triangles (or desired shape), and pat them dry with a clean kitchen or paper towel. Sprinkle them with a bit of salt and white pepper (optional).
Heat up oil and fry tofu for about 4-5 minutes, carefully flip over and fry for another 3-4 minutes until browned and lightly crispy.
Add sweet chili sauce and stir until evenly coated and caramelized.
Serve with stir-fried vegetables, and brown rice.

Sweet Chili Sauce
1/2 cup rice vinegar
1/2 cup coconut sugar
1/2 cup water
1 tbsp sambal oelek
1/2 tbsp chili flakes (use 1 tsp for less heat)
1 tbsp coconut aminos
2 garlic cloves, grated
1/2 tbsp ginger, grated
1 tbsp cornstarch, dissolved in 2 tbsp of water
Pinch of salt to taste

Add all ingredients except cornstarch to a small sauce pan, and bring to a boil. When the sugar is dissolved, stir in cornstarch slurry and keep stirring until sauce thickens. Simmer for a few more minutes. Refrigerate remaining sauce in a glass jar.

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