Pat the tofu dry with kitchen towel and dice it into bite-sized cubes. Transfer to a mixing bowl, add the corn flour and toss to coat.
In a small bowl, combine the hoisin sauce, chilli garlic, seasoned vinegar, and Shaoxing wine
Heat vegetable oil in a large, non-stick pan over medium-high heat (160C). Add the tofu cubes in a single layer. Cook, turning once with tongs, until golden and crispy on all sides, around 5 to 6 minutes total. Transfer the tofu to a wire rack or kitchen towel-lined plate to drain.
In a clean wok, add 1 tbsp of the oil from the pan used to shallow fry and heat over medium-high heat.
Add the garlic and cook until fragrant, then add the peppers and onion and cook, stir-frying, for 3 minutes.
Add the spring onions and cook, for 1 minute. Add the sauce and then return the fried tofu to the pan and toss to coat.
Stir fry until the sauce thickens slightly and forms a glaze. Serve hot.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
