For the Tofu Chili:

• To begin, we'll work with the tofu. Remove and drain the tofu and be sure to press for about 30 minutes to ensure it is no longer dripping.
• With your hands, break off bite size chunks from the tofu and add to a clean bowl. The pieces should be irregular in shape but make sure they are roughly the same size.
• To the bowl of tofu, sprinkle in the cornstarch and toss to combine.
• At medium heat, add the oil to a shallow pan, then add the tofu and fry. This may take some time, 15-20, minutes but we're looking for the edges of the tofu to become slightly brown and have a crispy exterior but with a little bounce to each piece.
• While the tofu is frying, add all the ingredients for the sauce into a separate bowl and stir until combined. Set aside.
• Once the tofu is done frying, remove it from the hot pan. Add the onions and peppers to the still hot pan. Fry the vegetables for about 4-5 minutes on high heat. They should be cooked through but still have a little crunch to them.
• Next, reduce the heat, and add the tofu and the sauce to the pan with vegetables in it. Keep a little heat under the pan and stir to coat all the vegetables and tofu with the sauce mixture. Remove from heat.
• Finally, garnish with the spring onions and serve hot!