Kung Pao Tofu in a Wok | 20-Minute Asian Dinner

Drain the tofu, press out excess moisture with paper towels, then cut into 2 cm cubes. In a bowl, toss with 20 g of cornstarch until evenly coated in a thin layer.

Cut the red bell pepper into bite-sized cubes. Slice the spring onion, separating the white and green parts. Finely mince the garlic and fresh ginger.

Mix the sauce in a small bowl: combine the soy sauce, rice vinegar, cane sugar, 50 ml water, and the remaining 5 g of cornstarch until the sugar dissolves.