This spicy, tangy and bold dish is a vegan take on chile paneer, the popular Indo-Chinese stir-fry (the fusion cuisine arose from Chinese immigrants in Kolkata, India adapting their cooking style to suit Indian palates). Here, tofu is dusted in cornstarch before pan-frying, locking in its moisture so that it stays bouncy, while also creating a crispy exterior that holds onto the sauce. The aromatic base of ginger, garlic, green chiles and soy sauce is combined with sharply acidic additions of ketchup, sriracha and rice vinegar to create a punchy sauce that is salty, sweet and piquant. Serve with rice for a simple yet exciting weeknight meal.