Chilli Tofu
A Indochinese classic and fusion of flavours. One of my favourite recipes of all time and super easy to make.
Servings: 4
Ingredients
Crispy Tofu
- 550 g extra firm tofu cubed
- 3 tbsp cornflour
- 1 tbsp light soy sauce
- 1 tsp garlic granules
- 2 tbsp oil
- Oil for cooking
Sauce
- 2 tbsp oil
- 1 small white onion diced
- 0.5 green bell pepper diced
- 0.5 red bell pepper diced
- 1 tbsp garlic paste or 4 cloves finely diced
- 1 tsp ginger paste
- 1 green chilli finely chopped (de-seeded)
- 1 tsp harissa paste or any chilli paste
- 15 tbsp vegetable stock
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp white rice vinegar
- 1 tbsp chilli sauce (sriracha)
- 1 tbsp maple syrup or 1.5 tsp of sugar
- chopped spring onion for garnish
Instructions
Crispy Tofu
- In a bowl combine the tofu, garlic granules, soy sauce and oil. Toss together until coated.
- Now add cornflour and toss until evenly coated.
- To cook you can air fry or deep fry. For frying heat a saucepan with enough oil, once ready fry the tofu in batches until edges are golden brown. For air frying - add to a air fryer and spray with oil. Cook until edges are crispy. It's important not to air fry too long as it'll dry out the tofu.
Sauce
- Add oil to a wok on medium heat (you can also use a pan). To ensure nothing burns don't stop stirring when using a wok.
- Add the onions and cook for a minute. Now add garlic, ginger and green chillies.
- Once fragrant add both peppers and the chilli paste.
- Now add the soy sauces and white rice vinegar. Cook for a minute.
- Now add the vegetable stock & chilli sauce followed by crispy tofu.
- Allow tofu to cook in the sauce until it thickens. Finally mix in the sugar or maple syrup.
- Add salt for taste and garnish with spring onions
