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A bit of prep work for the tofu to start with. Chop it into reasonably sized cubes, and place on a plate lined with tissue paper. Put more tissue paper on top and place something heavy across the plate. This will gently squeeze the water out, creating a much drier tofu to work with. This may take up to 40 minutes or so. Remember to change the tissue paper periodically.
Once the water is drained, place the tofu into a dry bowl and add the salt & pepper, Chinese 5 spice and garlic salt. Make sure all the cubes of tofu are generously coated. If you need to add a bit more dry ingredients then do, we won't tell.
Place the bowl of tofu in the fridge to firm it up a bit more. Ideally for as long as you can afford, but half an hour is fine if you're in a bit of a rush.
For the stir fry, simply chop the onion and pepper finely and add to a frying pan with the chilli, garlic and ginger. Fry this mixture up in Frylight until its nice and cooked.
Put this mixture aside and use the same frying pan to fry the tofu. Using plenty of Frylight, cook the tofu on each side on a steady but not raging heat (otherwise it will burn easily). Cook until golden and crispy on all sides.
Combine the tofu and the stir fry vegetables together with the fresh coriander, and serve. Beautiful with a dash of soy sauce and Sriracha. Enjoy!
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