Sinigang Tofu

Ingredients

• 1 block Extra-firm Tofu
• 4 ½ tbsp Cornstarch
• 2 tsp Sinigang Powder
• ¼ tsp Garlic Powder
• ¾ cup Vegetable Broth
• 2 tbsp Granulated Sugar
• 4 tbsp Vegetable Oil
• 2 whole Green Onions
• 3 cloves Garlic
• ½ tsp Fresh Ginger
• ¼ tsp Red Pepper Flakes

1. 1In a large bowl, combine 4 tablespoons cornstarch, 1 teaspoon sinigang powder, garlic powder, and a pinch of salt. Add the pressed tofu cubes and toss gently to coat.
2. 2Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Transfer to a paper towel-lined plate.
3. 3In a small bowl, whisk together the vegetable broth, remaining ½ tablespoon cornstarch, remaining 1 teaspoon sinigang powder, and granulated sugar. Set aside.
4. 4In the same skillet, heat the remaining 1 tablespoon of oil over medium-low heat. Add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté for 2-3 minutes until fragrant.
5. 5Pour the sauce mixture into the skillet and stir to combine. Cook for 2-3 minutes, stirring frequently, until the sauce thickens.
6. 6Add the crispy tofu to the skillet and toss until well coated in the sauce. Season with salt and pepper to taste.
7. 7Serve immediately over rice, garnished with the scallion greens.