Ingredients For the tofu: 2 (14 ounce) blocks extra firm tofu, cubed and pressed to drain 5-10 minutes 1 heaping tablespoon cornstarch 1/ 2 teaspoon salt 1/ 2 cup bell peppers, sliced 1 onion, chopped 2 tablespoons sesame oil, for frying For the sauce: 6 cloves garlic, minced 1/ 2 tablespoon cornstarch 1 1/ 2 tablespoons Puriti Manuka Honey 2 tablespoons coconut sugar 2 teaspoons chili powder, 2 tablespoons tamari 2 teaspoons sesame oil Directions In a medium bowl, whisk the garlic, cornstarch, maple syrup, coconut sugar, chili powder, tamari and sesame oil until combined. Set aside. In a large bowl, toss the tofu, cornstarch and salt until evenly coated. In a frying pan, heat sesame oil until ripples form and fry the tofu until crisp and golden, rotating as needed, remove when golden and crisp, 8-10 minutes. In the same pan, sauté peppers and onions until softened, 5 minutes. Add tofu and sauce to the pan and cook until the sauce is slightly thickened and aromatic, 2-3 minutes. Serve with a bowl of rice. Enjoy!
