Crispy Chilli Tofu
The best ever Chinese Crispy Chilli Tofu.
Servings: 2
Calories: 350kcal
Ingredients
- 280 g Firm Tofu ready pressed
- 150 g Cornflour
- Vegetable Oil for frying
- 2 Lemons juiced
- 250 ml Orange Juice
- 1 tbsp Sweet Chilli Sauce
- 3 tbsp Soy Sauce
- 1 thinly sliced Spring Onion to serve
- 1 tsp Sesame Seeds to serve
Instructions
- Slice the Tofu into 1cm wide sticks and spread evenly out on a board.
- Sift the cornflour over the top and turn over sifting the remaining cornflour over the tofu. Be generous as the cornflour gives the tofu its crispy coating.
- Pour the oil into a medium sized frying pan until the bottom is coated well. Heat over a medium to hot temperature. When hot place the tofu into the pan and cook for about 5 minutes turning every minute or so until golden and crispy. Transfer to a plate lined with a piece of kitchen paper.
- Tip away the excess oilfrom the pan and place back on the heat. pur in the lemon juice, orange juice, chilli sauce and soy sauce then bring to the boil. Simmer for about 5 minutes until reduced and slightly syrupy.
- Add the tofu to the sauce and cook for about 5 more minutes turning occasionaly to cover in the sauce.
- Serve on its own, with rice and sprinkled with the spring onion and sesame seeds.
Notes
From the cookbook BOSH! by Henry Firth & Ian Theasby.