Pan-Crisped Sweet-and-Sour Tofu Tangsu (2 Servings)

Cube tofu and pat dry. Chop bell pepper, onion and cucumber.

Coat tofu with 30 g starch. Mix remaining 10 g starch with 20 mL water for a separate slurry.

Heat 30 mL oil over medium heat and brown tofu without overcrowding, turning until several sides are crisp; set aside.

Simmer 200 mL water with 30 mL soy sauce, 45 mL vinegar, 24 g sugar and vegetables until the onion begins to turn translucent.

Stir the slurry and add gradually until the sauce lightly coats a spoon.

Serve sauce on the side or pour over tofu. Avoid burns from hot oil or sauce.