I made a few adjustments to the technique and ingredient proportions. I used about 4-5 cloves of garlic, 2 Tbsp sambal, 1 tsp chili oil, 1 tsp sesame oil and a bit of water to thin. I deep fried the tofu by itself to get it crispy. Then in a wok I fried the garlic, ginger, sambal, and chili oil before adding the rest of the sauce ingredients. Then I added the tofu to braise a bit in the sauce.
