Honey Chilli Tofu by Varshitha

Add 10 cloves of peeled garlic, 5g of peeled ginger, and 1 green chilli (stem removed) to The Upliance jar for initial cutting. In a separate bowl, coat 200g cubed tofu evenly with 0.5 tsp black pepper, 0.5 tsp salt, 3 tbsp corn flour, and 30g sieved refined flour. Also, prepare a smooth cornflour slurry by mixing 1 tbsp corn flour with 60ml water in another bowl, and set it aside.

The device will now cut the aromatics in The Upliance jar at speed 6 for 10 seconds. Then, add 2 tbsp refined oil to the jar. The Upliance will sauté the aromatics at medium heat for 5 minutes with automatic stirring. Now, add 0.5 piece deseeded yellow bell pepper, 0.5 piece capsicum (cut into four), 0.5 piece deseeded red bell pepper, and 1 piece onion (cut into two) to the jar. The device will cut the vegetables at speed 3 for 10 seconds, then sauté them at low to medium heat for 8 minutes with automatic stirring. For the coated tofu, you can pan-fry it with 1 tbsp refined oil until slightly browned, or use The Upliance's medium heat setting for approximately 24 minutes with automatic stirring if preferred.

Repeat the above: Add 0.25 tsp vinegar, 1 tbsp dark soy sauce, 1 tbsp tomato ketchup, 0.25 tsp black pepper, 0.25 tsp salt, and 0.5 tsp honey to The Upliance jar. The device will now mix these ingredients thoroughly to form the sauce. Incorporate the previously prepared cornflour slurry and the sautéed tofu (whether pan-fried or Upliance-cooked) into the jar. The Upliance will cook the mixture at low to medium heat for 2-3 minutes, thickening the sauce with automatic stirring.

The dish is ready. Garnish the Honey Chilli Tofu generously with 5g fine-chopped spring onion greens and 0.5 tsp white sesame seeds. Serve hot immediately as a delicious starter or alongside your favorite rice or noodles.