Crispy Chilli Tofu

This recipe is from Bosh! It’s in their cookbook and also on their YouTube channel.

It’s really quick to make so great for mid-week rushed dinner. It takes about 20 minutes start to finish.

I would wholeheartedly recommend you buy the Bosh! cook book (there are two now). It’s the best cook book I’ve ever bought (vegan or not).

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Crispy Chilli Tofu

prep time: cook time: total time:

ingredients:

  • 1 block tofu
  • 150g cornflour
  • vegetable oil
  • 2 lemons
  • 250ml orange juice
  • 100g sweet chilli sauce
  • 1 tbsp sriracha sauce
  • 3 tbsp soy sauce
  • 1 spring onion
  • 1 tsp sesame seeds
  • Side of greens:
  • pak choi or kale

instructions:

  1. Press the tofu (unless you use Tofoo which doesn’t need to be pressed)
  2. Slice the tofu into 1cm wide sticks and spread them out on a board. Sift the cornflour over the top and coat all sides
  3. Pour oil into a frying pan to completely cover the bottom. Heat until it makes the tip of a wooden spoon sizzle. Place the tofu pieces in the pan with a space around each one. Cook 5 mins, turning frequently. When golden take them out and put on kitchen roll. Tip away the excess oil from the pan.
  4. Squeeze the lemon juice into the pan, add the orange juice, sweet chilli sauce, sriracha and soy sauce. Bring to boil. Simmer 5-7 mins until liquid has reduced and become more syrupy.
  5. Add the tofu back in the pan and fully coat. Stir for 5 mins then take off the heat. Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds and serve.
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