How to Make This Recipe

Ingredients

• 200 grams  Tofu
• 1 medium  Onion
• 1 large  Green capsicum
• 2 tablespoons + to sprinkle  Dolce Vita Pure Olive oil
• 2 tbsp  Fried Garlic
• 2 tablespoons  Lee Kum Kee Premium Dark soy sauce
• 4 medium  Sliced green chillies
• 1 tablespoon  Blue Elephant Red chilli sauce
• 2 tablespoons  Cornflour/ corn starch
• 1/2 cup  Water
• 2 stalks  Spring onion greens
• to taste  Salt
• 1/2 teaspoon  White pepper
• 1/2 cup  Vegetable stock
• 2 teaspoons  White wine Vinegar

Directions

Slice onion thickly. Cut capsicum into strips. Heat oil in a non-stick wok, add onion and sauté on high heat. Add garlic and capsicum and continue to sauté. Cut tofu into small cubes and add to the wok. Add dark soy sauce, green chillies and red chilli sauce. Add cornflour to ½ cup water and mix well. Chop spring onion greens. Add salt, pepper powder and vegetable stock to the wok and mix everything well with a light hand. Add 2 tbsps of the cornflour mixture, mix lightly and cook till the mixture thickens. Add vinegar and mix. Take the wok off the heat and transfer the tofu into a serving dish. Drizzle a little olive oil on the spring onion greens and mix. Garnish the dish with this and serve hot.

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