Crispy fried chilli tofu 😍 10/10 the best tofu recipe I’ve created to date. Even my mum said it was banging (um so not quite her words but u get the point). I know a lot of people miss out on Chinese takeaways thanks to the unavoidable allergens and cross contamination, so this is a beaut sub for that. Comfort food at its finest. (Lol if I was a better instagramer I would’ve made this in time for the Chinese New Year. My bad).

IMG_4233

INGREDIENTS

  • 400g firm tofu
  • 2 tbsp cornflour
  • Flavourless oil (veg, sunflower or groundnut etc)
  • 2 tbsp sweet chilli sauce
  • 2 tbsp tamari/soy sauce
  • 1 tbsp cider vinegar
  • 1 tbsp agave/honey
  • 1 inch fresh ginger
  • 1 clove garlic
  • 1 tsp chilli flakes or to taste
  • Vegetables of your choice (I used carrot, red pepper, sugar snaps and mushrooms)
  • Drop of sesame oil
  • 1 spring onion
  • 1 pouch of rice
  • 2 eggs
  • 1/2 tbsp tamari
  • Handful of cashew nuts

METHOD

1. Pat the tofu as dry as you can. I generally lay it on some kitchen roll, weigh it down with a plate on top, leaving it for 10 mins to get as much moisture out. Dice it up into cubes and give it another pat. Pour you cornflour onto a plate with a bit of salt and pepper and toss your tofu in it.

2. Pour enough oil into a wok to cover the bottom by about 3ml and heat on high for a few minutes until very hot. Carefully place your tofu in the oil and fry for 2 minutes before flipping. Give them another turn so they’re crispy on all sides, mine took about 7 mins in total. Use a slotted spoon to fish out your tofu and place on a plate lined with kitchen towel, leave it to cool slightly before giving it a good pat to get off any excess oil.

3. Start your sauce. Gently heat your sweet chilli, tamari, vinegar and honey until gently bubbling.

4. Meanwhile peal your ginger (I just slice the skin off) and garlic, chop into tiny little cubes and add to the pan with your chilli flakes.

5. Finely slice your veg and add it to the sauce, leaving to soften slightly (I like it slightly crunchy).

6. In a frying pan, heat your sesame oil and slice your spring onion, adding it to the pan. Add your rice and heat for two minutes. 

7. Meanwhile, whisk your eggs and soy sauce. Push your rice to the sides of the pan, creating a hole in the middle. Pour the egg mix in and leave for 15 seconds ish before stirring with a spatula. Just as it’s starting to set, bring the rice in and give it a good mix. Take off the heat once the egg is cooked.

8. Pop your tofu into the sauce and serve up with the rice. Toast your cashews in the rice pan for about a minute or until starting to brown. Serve up your tofu and sprinkle with cashews.

 

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