Thai-Style Chili Tofu

• 1 cup cornstarch
• 1/2 teaspoon ground white pepper
• 1 1/4 pounds firm tofu drained, cut into 2/3 inch cubes
• 2 egg whites lightly beaten
• peanut oil to deep-fry
• 2 cloves garlic sliced
• 8 pak choy baby, halved
• 2/3 pound broccoli cut into florets
• 1/4 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice

1. Combine cornstarch and white pepper. Season. Coat tofu in egg whites then toss in seasoned cornstarch to coat. Heat oil over medium heat. Working in batches, deep-fry tofu for 2 mins, or until crisp and golden. Drain on paper towels.
2. Meanwhile, heat 1 tbsp oil over high heat. Saute garlic, pak choy, broccoli and 1 tbsp water for 2-3 mins, or until vegetables are tender.
3. For sauce, bring chili sauce and soy sauce to a boil. Reduce heat and simmer, uncovered, for 5 mins, or until thickened slightly. Remove from heat and mix in lime juice.
4. Transfer vegetables to serving plates. Top with tofu. Drizzle with sauce. Serve immediately.

cornstarch, ground white pepper, egg whites, peanut oil, garlic, choy baby, broccoli, sweet chili sauce, soy sauce, lime juice

Taken from www.yummly.com/recipe/Thai-Style-Chili-Tofu-1404090 (may not work)