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.


  • 1 block of tofu

  • 150g cornflour

  • vegetable oil

  • 2 lemons

  • 250ml orange juice

  • 100g sweet chilli sauce

  • 1 tbsp sriracha/chilli sauce

  • 3 tbsp soy sauce

  • 1 spring onion

  • 1 tsp sesame seeds


  • Press the tofu (unless you use Tofoo which doesn’t need to be pressed)

  • Slice the tofu into 1cm wide sticks and spread them out on a board. Sift the cornflour over the top and coat all sides

  • 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.

  • 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.

  • 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.