* 300-350 g extra firm tofu * 1/2 cup corn starch * 1 tsp ginger paste * 2 stalks lemongrass the purple part * 2 tbsp kecap manis * 2 tsp dark soy sauce * 1 tsp sambal chili * 1/2 cup water * 1/4 tsp black pepper * olive oil for frying
###Instructions
1. Slice tofu into squares or small cubes and coat them all in corn starch. 1. Pan fry them in minimal olive oil, or air fry them until crispy. 1. To that same pan, add 1 tbsp olive oil, ginger paste and lemongrass paste. Sauté until fragrant. 1. Add kecap manis, soy sauce, and sambal. Mix well and add water. 1. Let simmer for 1-2 minutes. Add some black pepper and give that a good mix. 1. Add tofu back in, give it a good mix. Serve with chopped spring onions and red chilies!
2 Comments
###Ingredients
* 300-350 g extra firm tofu
* 1/2 cup corn starch
* 1 tsp ginger paste
* 2 stalks lemongrass the purple part
* 2 tbsp kecap manis
* 2 tsp dark soy sauce
* 1 tsp sambal chili
* 1/2 cup water
* 1/4 tsp black pepper
* olive oil for frying
###Instructions
1. Slice tofu into squares or small cubes and coat them all in corn starch.
1. Pan fry them in minimal olive oil, or air fry them until crispy.
1. To that same pan, add 1 tbsp olive oil, ginger paste and lemongrass paste. Sauté until fragrant.
1. Add kecap manis, soy sauce, and sambal. Mix well and add water.
1. Let simmer for 1-2 minutes. Add some black pepper and give that a good mix.
1. Add tofu back in, give it a good mix. Serve with chopped spring onions and red chilies!
[Source](https://browngirlveganeats.com/tofu-kecap-stir-fry/)
Olive oil? Haiyaa! No but looks great otherwise, I wouldn’t recommend olive oil for Asian cooking though.