- Firm or extra firmTofu 2 bricks
- La Choy Soy sauce 4 tbsp
- Ketchup 3 tbsp
- Red Onion chopped 1 – 1 and ½ cups
- Cilantro chopped 1/3 cup
- garlic and ginger 1 tbsp ( finely chopped 3 cloves garlic and ¼ inch ginger)
- Green chili pepper 1 tsp -1 tbsp, depending on personal preference
- Green onion (optional) ½ cup chopped
- Red Chili paste, the kind offered in thai and Chinese restaurants, (according to taste bud immunity to peppers)
- Wrap the Tofu in paper towels and dry as much as possible. Cut in cubes.
- Heat 2-3 tablespoons of vegetable oil in a large open non-stick pan and stir fry the tofu until golden. Stir fry the tofu in batches adding extra vegetable oil to the pan between batches if needed. It is advisable to shake the pan and not handle the tofu with the spatula too much until the tofu looks slightly golden brown. Flip occasionally and press down on the tofu, to brown evenly and until moisture evaporates. Remove from pan on a dish lined with paper towels.
- In the same pan, pour in the soy sauce; squirt the ketchup, and the red chili paste. Heat until it starts to bubble (within a minute or so).
- Stir in the tofu well until it is coated with the sauce.
- Allow it cook on medium high, till the tofu absorbs the juices and flavors~ about 5 minutes.
- Sprinkle evenly the chopped onions, green onions, cilantro, ginger garlic paste and green chili pepper and give it a quick stir. Cover for a few minutes before you serve as an appetizer or over rice for a hearty meal. If you plan on eating this with rice, add 2 tbsps of water to the sauce while cooking.
- NOTE: Some soy sauces are extremely rich and think and only a little might be required. La choy soy sauce is your regular soy sauce, a little more on the dilute side.