Step 1

Tofu: Dry the tofu. I wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Once dry, cut into 1" cubes or your size of choice.

Step 2

Tempeh: If using frozen tempeh, make sure it's thawed well beforehand. Slice into 1" cubes or your size of choice.

Step 3

Sprinkle the salt on the tofu cubes/tempeh then add the cornstarch. Coat the tofu/tempeh well.NOTE: You can opt not to coat the tempeh with cornstarch and just pan-fry it as is with the salt.

Step 4

In a bowl, mix all the ingredients for the sauce. In another small bowl, mix together cornstarch and water for the slurry. Feel free to adjust the sauce to your taste.

Step 5

In a large non-stick pan over med high heat, add the oil and then fry the tofu/tempeh cubes until crisp and golden, around 2-3 minutes on each side, 10 minutes total. You will need to turn around the tofu/tempeh cubes to get them crisp on all sides.

Step 6

Take out the tofu/tempeh from the pan. Add some more oil then sauté the onion and bell peppers until tender, around 2-3 minutes.

Step 7

Add in the sauce mix into the pan. Once it boils, lower the heat and pour in the cornstarch mixture. Mix until the sauce is thick.

Step 8

Add in the cooked tofu/tempeh and mix well to completely coat in the glaze. Leave to cook for 2-3 minutes. Season with some salt, to taste, if needed.Turn off then heat then garnish with some cilantro and sesame seeds, if desired. Enjoy while hot with some rice or noodles!