Indo-Chinese Garlic Pepper Chicken

• firm or extra-firm tofu :7 ounces
• soy sauce or tamari :0.5 teaspoon
• garlic powder :0.25 teaspoon
• black pepper :0.25 teaspoon
• cornstarch :1 tablespoon
• white rice flour :1 tablespoon
• oil :2 teaspoons
• oil :2 teaspoons
• garlic, finely chopped :1 tablespoon
• finely chopped ginger :0.33 teaspoon
• green chili, finely chopped :0.25 piece
• chopped green onion (white parts) :1 tablespoons
• chopped onion :1 tablespoon
• chopped green bell pepper :1 tablespoon
• black pepper :0.12 teaspoon
• salt :0.06 teaspoon
• ketchup :0.5 tablespoon
• soy sauce or tamari :1 tablespoon
• sambal oelek or any red chili sauce :0.5 tablespoon
• vinegar (white or rice) :0.25 teaspoon
• water :0.38 cup
• cornstarch :0.25 teaspoon

Steps

1. Press the tofu for 15 minutes, then tear it into bite-sized pieces.
2. Add the tofu to a bowl and toss with soy sauce.
3. In a small bowl, mix garlic powder, black pepper, cornstarch, and rice flour; sprinkle over the tofu and toss to coat evenly.
4. Heat a skillet over medium-high heat and add 2 teaspoons of oil.
5. Add the coated tofu and cook until golden and crisp, about 8 minutes total, flipping as needed.
6. Remove the tofu and add 2 teaspoons of oil to the skillet over medium-low heat.
7. Add chopped garlic, ginger, and chili; cook until garlic is golden.
8. Mix in green onion whites, onion, green bell pepper, black pepper, and salt; cook for another 2 minutes.
9. Add ketchup, soy sauce, sambal oelek, vinegar, and 1/4 cup water; bring to a boil.
10. In a small bowl, mix cornstarch with remaining water; add to skillet and bring to a boil.
11. Once thickened, add the crisp tofu and toss well; garnish and serve.