Crispy Lemon Grass Tofu

A couple of weeks back, I bought a bunch of lemon-grass on an impulse. It was after I got home that I started looking for recipes where I could use them. Some went into a noodle soup, most of it went into my chai, and most of the rest languished in the refrigerator. Meanwhile, a whole bunch of recipes remained in the "to be tried someday" file.
Today, I tackled one of those recipes, and it was much better than I hoped it would be. Onward now- tofu (or 'shona' as the Younger One calls it) might just make an appearance at our dining table more frequently.

Oil for frying
1 block tofu, drained and cut into 1 inch cubes
3 tablespoons cornstarch
4 cloves garlic, minced
2 stalks fresh lemon grass, tender part only, minced
1 tablespoon chili paste
1 red onion, cut into 1 inch pieces
1 bell pepper, cut into 1 inch pieces
3 tablespoons fish sauce
1 tablespoon honey

Method
In a saucepan or fryer, heat 1 inch of canola oil to about 350 degrees. Drain the tofu cubes on paper towels. Place cornstarch in a plastic bag, drop in the tofu and shake to coat. Drop the tofu cubes in 1 layer in the hot oil (cook in two batches if necessary) and fry until golden and crispy. Drain on fresh paper towels.
In a wok, heat a small drizzle of canola oil. Add the garlic, lemon grass, chili paste, onion and bell pepper. Cook until onion just begins to turn translucent, then add the tofu, fish sauce and honey. Toss gently until a fine glaze appears on all sides of the tofu cubes.
Serve over rice.