Crying Tiger Tofu (firm) Salad with Chili‑Garlic Sauce

Ingredients

• 450 g Firm tofu
• 1 large Red bell pepper
• 1/4 cup Fresh basil leaves
• 2 Garlic cloves
• 2 Thai red chilies
• 2 tablespoons Lime juice
• 2 tablespoons Low‑sodium soy sauce
• 1 tablespoon Olive oil
• 1 teaspoon Fish sauce
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Press the tofu for 10 minutes to remove excess moisture, then cut into 1‑inch cubes.

2. 2

   Heat half the olive oil in a non‑stick skillet over medium‑high heat; add tofu cubes and sear until golden and crispy on all sides, about 4‑5 minutes per side. Transfer tofu to a plate.

3. 3

   Slice the bell pepper into thin strips and add to the same skillet with the remaining olive oil; stir‑fry for 2‑3 minutes until just tender.

4. 4

   In a small bowl, whisk together minced garlic, finely chopped chilies, lime juice, low‑sodium soy sauce, fish sauce, and a pinch of salt and pepper to create the chili‑garlic sauce.

5. 5

   Return the tofu to the skillet, pour the sauce over, and toss everything together for another 1‑2 minutes until the sauce coats the tofu and vegetables.

6. 6

   Remove from heat, transfer to a serving dish, and garnish with fresh basil leaves. Serve immediately.