Prep: Slice ginger into matchsticks and garlic finely, chop red pepper and red onion, and cut tofu into cubes.
1 Piece Red pepper, 1 Large Red onion, 2 cm Ginger, 3 Cloves Garlic, 500 g Firm Tofu
Coat Tofu: Toss tofu cubes with cornflour, salt, and pepper. Use just enough cornflour for a light coating.
2 Tbsp Corn flour
Cook Tofu: Heat vegetable oil in a large pan over medium heat. Add tofu and cook for 10-15 minutes, turning regularly until golden brown and crispy on all sides. Remove from pan and set aside.
3 Tbsp Vegetable oil
Stir-fry Veggies: Heat coconut oil in a wok. Add red pepper and red onion, stir-frying for a few minutes until softened. Add garlic and ginger, stir-fry for another minute until fragrant.
150 g Mangetout, 1 Piece Red pepper, 1 Large Red onion, 2 cm Ginger, 3 Cloves Garlic, 2 Tbsp Coconut oil
Finish: Add firecracker sauce and stir for a few minutes. Add the cooked tofu, gently toss to coat, and remove from heat.
150 ml Firecracker sauce