Sticky, crispy tofu in a ginger- and garlic-forward Manchurian sauce with a sweet heat, perfect over rice, noodles, or in lettuce wraps. Addictive umami with crunchy edges and a glossy, tangy-chile glaze.
Press tofu for at least 15 minutes, then cut into cubes/strips or tear into bite-sized pieces.
In a bowl or zip-top bag, combine rice flour, cornstarch, salt, garlic powder, black pepper, and Kashmiri chili powder.
Add tofu and gently toss to coat evenly without breaking the pieces.
Heat a skillet over medium-high and add 2 teaspoons oil. Shake off excess coating from tofu and add to the pan.
Pan-fry undisturbed 2 to 3 minutes, then flip and continue cooking, turning every minute until most edges are crisp and golden. Remove tofu and set aside.
In the same skillet, add 2 teaspoons oil and reduce heat to medium. Add minced garlic, ginger, and green chili; sauté until the garlic just starts to turn golden.
Add chopped green onion (white parts), bell pepper, and salt; cook 1 to 2 minutes.
Stir in sambal oelek, ketchup, soy sauce (or tamari/coconut aminos), vinegar, sugar, white pepper, Kashmiri chili powder, and optional ginger-garlic paste. Bring to a boil (about 1 minute).
Mix cornstarch with water to make a slurry, pour into the pan, and cook about 2 minutes until the sauce thickens slightly.
If serving immediately, add the crispy tofu to the sauce and toss gently to coat, then turn off the heat.
Garnish with green onion greens, sesame seeds, and/or cilantro. Serve right away over rice, quinoa, noodles, in lettuce wraps, or as an appetizer.