Sweet Chili Sauce with Crispy Tofu

For the Sweet Chili Sauce:

1. Mince about 5 garlic cloves, or enough to equal approximately 1 1/2 tbsp of minced garlic.
2. In a pot, combine 1/2 cup water, 1/2 cup rice vinegar, 1/2 cup cane sugar, chili pepper flakes (1/2 to 1 tsp), minced garlic, and a big pinch of salt. Bring the mixture to a boil; this should take about 5 minutes.
3. While the sauce is heating, in a separate cup or small bowl, combine 1 tbsp corn starch with 2 tbsp water to create a slurry. Mix well until smooth.
4. Once the sauce in the pot is boiling, add the corn starch slurry. Lower the heat, stir constantly, and let the sauce thicken, which should take 3-5 minutes.
5. Turn off the heat and transfer the sauce to a small jar. Enjoy immediately or store in the fridge for up to two weeks.

For the Crispy Tofu:

1. Remove the tofu from its package and wrap it in a couple of paper towels. Gently press on the tofu to release excess moisture.
2. Cut the tofu into desired cubes.
3. Roll each tofu cube in corn starch, ensuring all sides are thoroughly coated.
4. Heat a skillet to medium heat and add enough high-heat oil (like vegetable, peanut, or sunflower oil) to cover the bottom of the pan.
5. Once the oil is hot, carefully add the cubed tofu to the pan. Cook on each side until golden brown and crispy.
6. Place the cooked tofu on a plate lined with paper towel to absorb any excess oil. Season with a tiny pinch of salt.

Serving:

Toss the crispy tofu in the prepared sweet chili sauce and serve immediately, preferably with rice.