Chili Garlic Tofu

Spicy, garlicky, sweet all at once, these crispy tofu will be your new favorite takeout dish at home in your own kitchen. The sauce is perfectly spicy and garlicky with just the right amount of sweetness. It’s insanely delicious and quick and easy to prepare on any night of the week.

1 package extra firm tofu >pressed

5 tbsp Lee Kum Kee brand Chili Garlic Sauce

1 tsp liquid smoke

1 tbsp maple syrup or agave

1/4 red onion sliced thin

1 tbsp fresh ginger grated

3 cloves garlic chopped

1/4 red bell pepper chopped

1/4 green bell pepper chopped

sugar snap peas desired amount

1/4 cup vegan chicken broth

1/4 cup coconut milk (full fat)

2 tbsp cornstarch

1/2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

4 tbsp grapeseed oil ( half is used for sautéing)

Sesame Seeds for garnish

Cut tofu into bite size cubes and place in a mixing bowl. Add 2 tbsp grapeseed oil, salt, black pepper and garlic powder, mix to combine. Add the cornstarch to coat all off the tofu. Place the tofu in an air fryer and cook on 400 degrees for 12-15 minutes till golden brown. You can also pan fry the tofu.

On medium to high heat in a wok or large skillet add the remaining oil. Add the onions, garlic, ginger, and bell peppers to the wok. Stir and allow to cook for 2 minutes. Add the sugar snap peas stir and allow to cook for 3 minutes. Now add the cooked tofu and give a good stir to combine all the ingredients. Add the chicken broth, maple syrup, liquid smoke, coconut milk and chili garlic sauce. Allow the sauce to thicken. Serve immediately. Enjoy with steamed white rice.