Crispy Chilli Tofu Recipes

CRISPY CHILLI TOFU

Crispy chilli tofu image

This crowd-pleasing sticky chilli tofu is also delicious served cold in salads or wraps.

Provided by Justine Pattison

Yield Serves 2

Number Of Ingredients 14

Ingredients

280g/10oz block extra firm tofu, drained and cut into 1.5 cm/⅝in sticks
25g/1oz plain flour
25g/1oz cornflour
½ fine sea salt
½ tsp ground black pepper
½ tsp Chinese five-spice powder (optional)
50g/1¾oz sunflower oil
1 spring onion, trimmed and finely sliced
½ heaped tsp sesame seeds
3 tbsp maple syrup
2 tbsp tomato ketchup
1½ tbsp cider vinegar or white wine vinegar
1 tbsp soft light brown sugar
½ tsp dried chilli flakes

Steps:

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 6-8 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.

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