Sticky tofu

INGREDIENTS

500g tofu, cut into cubes

¼ cup corn flour

3 tbsp peanut oil

¼ cup soy sauce

2 garlic cloves, crushed

1 tbsp sesame oil

2 tbsp oyster sauce

1 tbsp kecap manis

¼ cup water

1 tbsp corn flour

1 onion, finely sliced

2cm piece of ginger, peeled, finely chopped

1 bunch of broccolini, cut into quarters

1 bunch of asparagus, cut into quarters

1 capsicum, thinly sliced

Rice to serve

Sesame seeds and fresh chilli to garnish

Combine tofu with corn flour in a bowl and toss to coat.
Heat 2 tablespoons of oil in a wok over high heat. Add tofu and cook for 8 minutes until golden brown. Transfer the tofu to a bowl and set aside.
Combine the soy, garlic, sesame oil, oyster sauce, and kecap manis in a small bowl.
Heat the remaining oil in the wok. Sauté the onion and ginger for 1-2 minutes until aromatic, then add the vegetables and cook for 3-4 minutes. Stir in the sauce and mix everything well.
Combine the water and corn flour in a small bowl. Add to the wok and stir well.
Return the tofu to the wok, toss to coat in the sauce, and cook for another 2-3 minutes until the sauce thickens.

Serve with rice and garnish with sesame seeds and chilli.

Combine tofu with corn flour in a bowl and toss to coat.
Heat 2 tablespoons of oil in a wok over high heat. Add tofu and cook for 8 minutes until golden brown. Transfer the tofu to a bowl and set aside.
Combine the soy, garlic, sesame oil, oyster sauce, and kecap manis in a small bowl.
Heat the remaining oil in the wok. Sauté the onion and ginger for 1-2 minutes until aromatic, then add the vegetables and cook for 3-4 minutes. Stir in the sauce and mix everything well.
Combine the water and corn flour in a small bowl. Add to the wok and stir well.
Return the tofu to the wok, toss to coat in the sauce, and cook for another 2-3 minutes until the sauce thickens.

Serve with rice and garnish with sesame seeds and chilli.

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