| Ingredients | |
| 400g Firm tofu (Press for 30min) | |
| 1dl Light soy sauce | |
| Chili oil to taste (I use Laoganma black bean & kohlrabi chili oil, but substitute for your favorite) | |
| 1cl Sesame oil | |
| Preparation | |
| Mix soy sauce, chili oil and sesame oil into a bowl. Add some cold water and cornstarch, then stir. | |
| Cut tofu into 1cm thick slices. | |
| Cover frying pan in a 1-2mm thick layer of coconut oil, and turn on high heat. | |
| Fry the tofu on one side on high heat until they get a golden crust and stop sticking to the pan. | |
| Flip them carefully and do the other side. | |
| Stir the cornstarch back up, and pour it over the frying pan. | |
| Let simmer until it thickens. | |
| Garnish! And serve. |
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