we have food at home.

~ingredients:

• 1 pack firm tofu (cubed) 
• Tofu coating: 3/4 cup corn starch, 1 tsp five spice powder, 1 tsp white pepper, 1 tsp sea salt 
• Seasoning Spice Mix: 1/2 tsp five spice powder, 1/2 tsp white pepper, 1/2 tsp salt 
• 1 shallot (diced) 
• 2-3 jalapeños (sliced) 
• 2 scallions (sliced) 
• 4 cloves garlic (minced)
• neutral oil for frying 

~instructions: 

1. Cube your tofu, then brine it in a mixture of 1 cup water and 1 tsp salt for minimum of 10 minutes, up to an hour.
2. Drain, and pat dry – you want to get the tofu really dry for ultimate crispiness, otherwise it’ll soak up the cornstarch coating really quick.
3. In a small bowl, mix together the seasoning spice mix and set aside – this will be used at the end when we combine everything together.
4. In a bowl, combine the tofu coating ingredients. Be prepared to coat the tofu quickly as you heat up oil in a wok. 
5. To shallow fry, you’ll only need enough oil to submerge half the tofu, we’ll flip later on to make sure it fries evenly. 
6. When the oil is hot in your wok, prepare your first batch of tofu and toss in the corn starch mixture, coating each side of the tofu cubes. 
7. Quickly drop the tofu into the oil, and shallow fry for 2-3 minutes, or until lightly golden. Flip and cook for another 3 minutes until evenly golden all around. 
8. If cooking in batches, only prepare your next batch when the first batch is almost done cooking. Once cooked, set the tofu aside on a paper towel/wire rack to drain excess oil. 
9. In the same wok, drain the excess oil and leave just a little bit for the quick stir-fry to put the rest of the ingredients together. 
10. Add in the shallot and garlic, and toast until fragrant (1 min). Add in the jalapeños and stir fry for another minute before adding the tofu back in. 
11. Add in the seasoning spice mix and mix, taste and adjust accordingly. At this point you can turn off the fire, and throw in the green onions. 
12. Enjoy over rice with a side of veggies 🙂