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12oz firm or extra firm tofu (340g)
1 tablespoon neutral oil (canola, sunflower etc.)
2/3 cup roasted red pepper (can use jarred roasted red peppers)
¼ tsp black pepper
Bird's eye chilis (or other chilis...whatever you have access to/want)
1 tablespoon dried oregano
1 tablespoon Sriracha sauce
1 tablespoon smoked paprika
1 teaspoon hot sauce (vinegar-based, see notes)
1 medium onion
3 cloves garlic
1 tablespoon soy sauce
3 tablespoons vinegar (red wine or white wine vinegar)
½ teaspoon salt
½ cup vegetable stock (or substitute water)
4 ears of corn
Jasmine rice
Press the tofu to remove excess water - this helps when frying. Slice into two-inch pieces that are half an inch thick.
Let's get the rice and corn boiling. Rinse the rice, and get it cooking in a rice cooker, or in a pot of water. Start to boil some salted water and add the corn. Once these are going, keep an eye on them.
Add the oil to a large pan and heat on high. Fry tofu on top and bottom for one-two minutes on each side until golden.
Peel the onion and garlic, cut the onion into four. Add with all the remaining ingredients to a blender or food processor and process until smooth.
Place the tofu and sauce in a pot and heat on high. Once it starts to simmer, reduce heat to medium-low and cook for around fifteen minutes or until the sauce has thickened to your liking, stirring occasionally to prevent the tofu from sticking.
Serve the tofu & sauce on a bed of rice, and garnish with some corn on the side.
Enjoy!