Dairy-Free Singapore Chili Crab (with Tofu)

Ingredients

• 2 blocks Firm tofu
• 3 tbsp Vegetable oil
• 6 cloves Garlic
• 2 inches Ginger
• 4 medium Red chilies
• 3 tbsp Tomato paste
• 1 cup Vegetable broth
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Sugar
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 stalks Scallions

Instructions

1. 1Place the 2 blocks of firm tofu on a clean surface and press firmly with your hands or a clean towel to remove as much excess water as possible for 5 minutes. Once pressed, cut the tofu into bite-sized pieces, about 1-inch cubes.
2. 2Heat 3 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat, about 400°F (200°C). Carefully add the cut tofu pieces in a single layer. Fry the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the fried tofu from the skillet and set it aside on a plate.
3. 3In the same skillet, add the 6 cloves of minced garlic, 2 inches of grated ginger, and 4 chopped medium red chilies. Sauté these ingredients over medium-high heat for 1-2 minutes, stirring constantly, until they are fragrant and slightly softened.
4. 4Add the 3 tablespoons of tomato paste to the skillet and cook for 1 minute, stirring it into the garlic, ginger, and chili mixture.
5. 5Pour in the 1 cup of vegetable broth, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 2 tablespoons of sugar. Stir everything together and bring the sauce to a gentle simmer over medium heat, about 200°F (95°C). Let it simmer for 3-5 minutes to allow the flavors to meld.
6. 6In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until no lumps remain, creating a smooth slurry. Pour this cornstarch slurry into the simmering sauce while stirring continuously. Continue to cook and stir for 1-2 minutes, until the sauce thickens to a glossy consistency.
7. 7Gently add the reserved fried tofu back into the skillet with the thickened sauce. Toss the tofu carefully to coat each piece evenly with the sauce. Cook for 1-2 minutes more, just to heat the tofu through.
8. 8Chop the 2 stalks of scallions. Sprinkle the chopped scallions over the chili tofu mixture. Serve immediately while hot.

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