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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