Tofu in Sweet Chilli Sauce

• 1 package of pre-made Crispy Tofu (ready-to-cook)

• 1 pouch of Sweet Chilli sauce (gluten-free)

• 1 package of vegetables (onions, green and red peppers, carrot, and red chilli)

• Sauce: white vinegar, tomato ketchup, sugar, lemon, vegan Worcestershire sauce, hawthorn, plum, water, rapeseed oil, red chilli, bird's-eye chilli, shitake mushrooms, Star anise, white cardamom, angelica dahurica, licorice root, bay leaves, fennel seeds, long pepper, cardamom, cinnamon, cassia bark, galangal, cloves, monk fruit, broad bean paste, pickled peppers, fermented black beans, Sichuan peppercorns, and corn flour.

• Veggies: onion, green pepper, red pepper, carrot, red chilli.

• Crispy tofu: tofu, corn starch, baking soda, and cinnamon powder.

Soy.

• Air-fry the tofu: Place the crispy tofu in a single layer in the air fryer basket. Cook on "Maximum Crispy" (or 400°F/200°C) for 4 minutes.

• Sear the vegetables: Meanwhile, heat a wok on high heat with 2 tablespoons of cooking oil. Add the vegetables and sear on high for 1 minute. Reduce the heat to low and cook for another 1 to 2 minutes until crisp-tender. Turn off the heat.

• Warm the sauce: Stir 2 tablespoons of water and the sauce into the wok with the vegetables. Let the residual heat warm the sauce, or apply gentle heat just until it begins to simmer, then remove from heat immediately.

• Toss and serve: Let the sauce cool slightly so it is no longer simmering. Toss in the air-fried tofu and mix well to coat.

Pro Tip: Never simmer the tofu in the sauce over active heat. Adding the tofu at the very end locks in that crave-worthy, super-crunchy texture!

• Crispy tofu: refrigerated for up to 2 weeks or frozen for up to 1 year; 

• Sauce: refrigerated for up to 1 month or frozen for up to 1 year; 

• Veggies: refrigerated and consumed in 5 days.