I don't believe that there is anyway its too much garlic in any dish? the more garlic, it tastes better. This dish is an ultimate homage to garlic lovers like me. Any Tofu haters will go over and over again with this dish. I have used almost the whole garlic bulb for this recipe. You can use as per your liking but if you used less, it's not that garlicky which we are looking for. I had it with zoodles but you can surely make white rice to clean out that amazing garlic sauce.
1 Block of Firm Tofu cut in cubes
1/2 cup water
1/4 cup Tamari sauce for vegan or soya sauce
2 tbsp Maple syrup
1 tbsp ground black pepper
2 tsp cornstarch
2 tbsp grated ginger
4 tbsp oil
1 small red onion
1 Red capsicum in big chunks
1 Thai green chilies chopped
1 bulb of garlic approx. 10 big cloves - grated
Cut the tofu in small cubes. Take a big pan, add 1 tbsp oil and put the tofu in one layer. Make it brown on all sides. Keep it aside.
Chop all the vegetables and keep it aside.
Make a sauce with water, tamari sauce, maple syrup, black pepper, cornstarch, ginger. Whisk together and keep it aside.
In a pan, add oil and heat it up to medium-high heat.
Add onion, green chili and saute for 4 minutes till its soft.
Add garlic and cook till it's fragrant, keep on stirring it, you don't want burn garlic.
Add tofu and red capsicum.
Mix it nicely.
Slowly pour the soy sauce mixture and stir until combined. Because of the corn starch, the sauce will thicken and coat the tofu which we want.
The more it stays on heat, the thicker it will get, so keep an eye of sauce and when it reaches your desired consistency, turn off the gas.
If you want you garnished with green onions, sprouts or sesame seeds.
Serve it hot with steamed rice, I had it with zoodles.
You can have this just as an appetizer also. Just put toothpicks on the side and enjoy as it is.