Remove the excess water from Tofu, by keeping a heavy object above it and placing the tofu block in a colander. The excess liquid will drain out.

Cut the tofu pieces into small cubes.

In a large bowl add in 3 tbsp Soya sauce, and 3 tbsp Vinegar.

Add in the tofu pieces and coat it well with the sauce. Be gentle or else the tofu pieces will break.

Let it marinate in the fridge for 15-20 minutes. The longer the better, in that case, tofu will absorb more liquid.

After 15-20 minutes remove the tofu from the fridge.

Sprinkle 4 tbsp cornflour on it and coat it well. I do this step in a ziplock. I add the cornflour and tofu and mix it well.

Then keep this zip lock bag in the freezer for 15-20 minutes.

After 15 minutes, in a heavy bottom pan add in the oil.

Once hot, add in crushed garlic and ginger and saute for a few seconds.

Now add in the cornflour coated tofu and let it pan-fry for 10-15 minutes turning in between.

This helps the tofu get crunchier and the flour gets cooked. One can skip this step if you are not looking for a crunchier texture, but be sure to cook the tofu later along with the sauce or else you will have raw flour taste.

After 15-20 minutes switch off.

In a small bowl, add in the sauce ingredients i.e. 3tbsp soya sauce, 1 tbsp vinegar, 3 tbsp sriracha, 1 tsp paprika, 3 tbsp sugar, ¼ cup water and 1 tbsp cornflour.

Mix everything and keep it ready.

Heat a heavy bottom pan on medium heat.

Once hot add the prepared sauce mixture and let it cook stirring continuously.

Once the sauce starts thickening, add in the tofu pieces and coat evenly.

Let it cook for 4-5 minutes until evenly coated.

One can adjust the consistency of the sauce by adding more water if required.

Switch off and serve.

I added some steamed rice and topped it up with the pan-fried tofu.

In the remaining sauce, I simply sauteed the vegetables one by one and added to the bowl.

One can serve it as is, but coating the veggies with the sauces adds a nice flavour.

Serve it warm.