Crispy Tofu Stirfry

Tofu, also called bean curd, is made by first coagulating soy juice and then pressing the resulting curds into small white bricks or blocks. Tofu has little or no flavor by itself but has a ton of nutrition. Vegetarians use tofu to replace meat in their diet. In the Buddhist temple, Tofu is the main ingredient of every dish being served. As a young girl, my mom always took us to the temple on the big Buddhist celebrations. For that, I had a chance to taste most of the wonderful dishes at the temple. It is still fresh in my mind, so I created this stir-fry tofu for my family. I hope this dish will contribute to the vegan world of the best ever tofu dishes, as well.

Ingredients:
1 block of soft tofu, cut into about ½ inch cubes
1/3 cup cornstarch
Sauce
1/2 cup water
1/4 cup soy sauce
2 tbs rice vinegar
1 tbs lime juice
1 tbs sugar
1 tbs cooking wine
1 tsp cornstarch
1/4 tsp black pepper
Others
1 cup green onions, cut into 1 inch lengths
1/2 cup chopped white onions
2 cloves garlic, minced
1/2 cup of water chestnuts
1 jalapeno, chopped
Cilantro for garnish

Directions:
Place cornstarch on a shallow dish and roll tofu to cover completely with cornstarch.
In a small bowl, combine the sauce ingredients and mix well.
Heat 1/3cup of oil in a wok until smoking. Add tofu. Deep fry tofu until golden brown. Remove the tofu and place on a paper towel to absorb the oil. Pour off the oil and wipe the wok clean with paper towel.
Add 1 tbs of oil into the wok. Stir in garlic and white onions (be careful not let the garlic burn). Cook for a few seconds. Add jalapeno and water chestnuts. Stir and cook for 2 minutes. Add tofu back into the wok. Add green onions in the sauce. Cook until the sauce is thickened. Sprinkle with chopped cilantro and serve.