One pack tofu, smooth and firm as poss. (best brand I've found is Super Tahoe To-Fu from the Netherlands)
Chilli flakes
Soy sauce (Kikkoman as it's got a sherry/saki-like note to its flavour)
Angostura bitters
Garlic, crushed
Cooking oil (generous quantity shallow fry)
Wok or heavy base pan ideally with (glass) lid
Kitchen towel for oil soaking up
Anything else you may decide to add if this becomes a stir fry base.
So the key part of the recipe is a prep thing more than an ingredient thing:
Chop the tofu at random angles to get a variety of different sized thin pyramidoids (Think Imperial Star Destroyer rather than Giza). You're aiming for as many sharp, acute angled edges as possible.
Heat oil for shallow frying, using more oil than you think you need.
When hot, add tofu, sprinkle over a good measure of chilli flakes.
Shallow fry tofu, shaking/ turning occasionally.
Cook tofu until the sharp edges become crispy, the flat areas browned/cooked, inside soft - you're aiming to make tofu chips/sglodion
Drain off any excess oil (most of it will be inside adding yummy chilli fat to the tofu)
Dump garlic, angostura bitters, soy sauce, all in more quantity than you think you should, into the pan. Cover immediately if possible, shake thoroughly to get the flavours spread over all the tofu surfaces.
After a couple of minutes, shake again, open lid and allow any remaining liquid to reduce off, whilst stirring tofu to avoid sticking.
At this point, either
- lay out kichen roll and put tofu lumps on it to soak away surface oil, use the tofu as others might use cooked bacon
- add the other components of your desired stirfry
