Thai-Style Chili Tofu - cooking recipe

Ingredients

1 cup cornstarch
1/2 tsp ground white pepper
1 1/4 lb firm tofu, drained, cut into 2/3 inch cubes
2 None egg whites, lightly beaten
None None peanut or vegetable oil, to deep-fry
2 cloves garlic, sliced
8 None baby pak choy, halved
2/3 lb broccoli, cut into florets
1/4 cup sweet chili sauce
1 tbsp soy sauce
1 tbsp lime or lemon juice

Preparation

Combine cornstarch and white pepper. Season. Coat tofu in egg whites then toss in seasoned cornstarch to coat. Heat oil over medium heat. Working in batches, deep-fry tofu for 2 mins, or until crisp and golden. Drain on paper towels.
Meanwhile, heat 1 tbsp oil over high heat. Saute garlic, pak choy, broccoli and 1 tbsp water for 2-3 mins, or until vegetables are tender.
For sauce, bring chili sauce and soy sauce to a boil. Reduce heat and simmer, uncovered, for 5 mins, or until thickened slightly. Remove from heat and mix in lime juice.
Transfer vegetables to serving plates. Top with tofu. Drizzle with sauce. Serve immediately.