Braised Tofu

Bahan-bahan (3 porsi)

• 1 (14-ounce/400g) block of extra-firm tofu, (drained)
• Kosher salt
• 2 to 3 tablespoons neutral-flavored oil of choice
• 1 tablespoon oil from Chinese chile oil or chile crisp ((sub neutral-flavored oil) (see Note 1))
• 4 scallions, (sliced on a bias in into 1-inch pieces (reserve dark green tops for garnish))
• 1 - inch piece fresh ginger, (finely chopped)
• 4 g arlic cloves, (finely chopped)
• 1 cup (120g) thinly sliced red bell peppers ( (see Note 2 for more options))
• 3 tablespoons Chinese “light soy sauce” ((or regular store soy sauce) (see Note 3))
• 2 tablespoons organic brown sugar ((see Note 4))
• 1 heaping tablespoon Chinese black vinegar ((see Note 5 for sub))
• ¼ to ½ teaspoon Sichuan chile flakes ((or 1 dried red chile torn in half; optional, omit for mild heat))
• ½ teaspoon Chinese five spice powder
• ⅛ teaspoon white pepper ((optional))
• ½ cup (120 mL) water
• 1 tablespoon cornstarch or arrowroot powder
• A few drizzles of toasted sesame oil
• 1 tablespoon toasted white sesame seeds
• Reserved scallion greens, (sliced thinly on a bias)
• ~ 3 cups (360g) of cooked white rice or brown rice