Crispy chilli tofu
This crowd-pleasing sticky chilli tofu is also delicious served cold in salads or wraps.
Ingredients
- 280g/10oz block extra firm tofu, drained and cut into 1.5 cm/β in sticks
- 25g/1oz plain flour
- 25g/1oz cornflour
- Β½ fine sea salt
- Β½ tsp ground black pepper
- Β½ tsp Chinese five-spice powder (optional)
- 50²΅/1ΒΎ΄Η³ϊ sunflower oil
- 1 spring onion, trimmed and finely sliced
- Β½ heaped tsp sesame seeds
For the sauce
- 3 tbsp maple syrup
- 2 tbsp tomato ketchup
- 1Β½ tbsp cider vinegar or white wine vinegar
- 1 tbsp soft light brown sugar
- Β½ tsp dried chilli flakes
Method
Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture.
Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6β8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper.
While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat.
Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice.
Recipe Tips
If you are using firm rather than extra firm tofu, squeeze between sheets of kitchen paper to remove some of the excess moisture before slicing.
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