- In a wok, deep-fry the tofu in 180ml of the oil at high heat for 2-3 mins or until golden brown, set aside and allow oil to drain.
- In a wok, fry the garlic and shallots in the remaining 15ml of cooking oil for 3 mins or until light brown and fragrant.
- Add red and green capsicums and stir-fry for a further 2-3 mins. Add the ginger, bay leaves, sweet soy sauce, sugar, pepper, water and tofu and simmer for 10-15 mins. Serve hot with rice.