Step 1

Remove the tofu from the water and drain from any excess water.

Step 2

Crumble or mash the tofu using your hands.

Step 3

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Step 4

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.

Step 5

You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

Step 6

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

Step 7

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

Step 8

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.

Step 9

It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

Step 10

If baking, you may need to bake the tofu for 25-30 minutes.

Step 11

Heat a pan or wok over medium heat. Add the oil.

Step 12

Once hot, sauté the onion and garlic until aromatic, around 1 minute.

Step 13

Add the potatoes and add a pinch of salt.

Step 14

Leave to cook over medium high heat for 1-2 minutes or until half cooked.

Step 15

Add the sugar, soy sauce, vinegar, dark soy sauce (if using), bay leaves, crushed black pepper, and water.

Step 16

Leave the sauce to come to a boil.

Step 17

Add the air-fried/pan-fried crumbled tofu. Mix well into the sauce and cook for 2-3 minutes until the liquid is absorbed.

Step 18

Taste the tofu and feel free to season with more soy sauce or sugar, to taste.

Step 19

Serve hot with steamed rice. Enjoy!