• Cut the tofu into bite-sized 2.5cm (1") pieces and dry on a kitchen towel.
• Cut the shallot in half, peel it and then dice the shallot.
• Chop chilli as finely as you can.
• Peel and mash the garlic.
• Peel and grate the ginger.
• Cut the tomatoes into a 1cm (½") dice.
• Cut the spring onions into 1cm (½") lengths.
• Heat 2-3cm (1-1¼") of oil in a wok to 180°C or 350°F and batch fry the tofu until golden, each batch should take 3-4 minutes. When cooked, drain on a kitchen towel and transfer to a warm oven to keep warm.
• Drain off all but about a tablespoon of the oil and turn the heat down to medium-high.
• Add the garlic, shallots, chilli and ginger, then stir fry for a minute.
• Add the tomatoes, soy sauce, black pepper, sugar and MSG.
• When the tomatoes begin to break down, add the water and cook for 5-8 minutes to reduce to a sauce.
• Throw in the spring onions and cook for a further minute.
• Sprinkle over fresh coriander leaves when ready to serve.

Air Fryer Cooking Instructions:

• Preheat the air fryer to 200°C or 400°F.
• Spray the diced tofu and the base of the air fryer basket with oil.
• Add the tofu and cook for 15-17 minutes until nicely crisp making sure that you give the basket a shake every 5 minutes