Ginger Garlic Tofu Stir-Fry

• 1 block extra firm silken tofu
• Half a white onion 
• 2 Spring onions
• 2 garlic cloves 
• Thumb and a half of ginger 
• Half a green pepper 
• 1 bowl of seasoned corn flour 

The Sauce

• 1/2 tablespoon mushrooms stir fry sauce
• 1 tablespoon light soy sauce 
• 1 1/2 tablespoon of rice wine 
• 1 teaspoon of chilli oil

 Take the tofu from its packaging and place into a plate, cut the tofu into 3cm cubes. Add to a bowl of seasoned corn flour. Gently cover the blocks with the corn flour. Finely chop the garlic and ginger. Cut the spring onions into 2cm chunks. Mix the sauce ingredients and set aside. 

 Using a little of the oil, heat the wok to a very high heat and add the tofu. Stir fry the tofu until brown. Once crispy, take it out of the wok and set aside. Add the ginger, garlic and spring onions to the wok and cook for 2-3 minutes on a low heat, then pump it up to a higher heat to crisp them up at the end. Now add the sauce and allow to bubble through. Add the tofu back and fry until the tofu is glistening and the vegetables are fully cooked.