Here’s a recipe for crispy chilli tofu in a sweet chilli sauce, served with plain basmati rice. This is perfect for four people.
Ingredients
For the crispy tofu
• 400g firm tofu (drained and pressed)
• 3 tbsp cornflour
• ½ tsp garlic powder
• ½ tsp smoked paprika (optional)
• Pinch of salt and pepper
• 3-4 tbsp vegetable oil (for frying)
For the sweet chilli sauce
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar (or white vinegar)
• 1 tbsp honey or maple syrup
• 2 tbsp water
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red chilli, finely chopped (adjust to heat preference)
• 1 tsp cornflour mixed with 1 tbsp water (to thicken)
For the rice
• 1½ cups (300g) basmati rice
• 3 cups (750ml) water
• Pinch of salt
To garnish
• Spring onions, sliced
• Sesame seeds
• Fresh coriander (optional)
Instructions
1. Prepare the tofu
1. Cut the pressed tofu into bite-sized cubes.
2. In a bowl, mix the cornflour, garlic powder, smoked paprika, salt, and pepper. Toss the tofu cubes in this mixture until evenly coated.
3. Heat vegetable oil in a large non-stick pan or wok over medium heat. Add the tofu and fry until golden and crispy on all sides (about 2-3 minutes per side). Remove and set aside on kitchen paper to drain excess oil.
2. Cook the rice
1. Rinse the basmati rice in cold water until the water runs clear.
2. Add the rice, water, and a pinch of salt to a saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
3. Make the sweet chilli sauce
1. In the same pan or wok used for the tofu, heat sesame oil over medium heat. Add the minced garlic, ginger, and
chopped
chilli. Sauté for 1-2 minutes until fragrant.
2. Add the sweet chilli sauce, soy sauce, rice vinegar, honey (or maple syrup), and water. Stir well and let it simmer for 2-3 minutes.
3. Add the cornflour-water mixture to the sauce and stir continuously until the sauce thickens.
4. Combine the tofu and sauce
1. Add the crispy tofu to the sauce, tossing gently to coat each piece. Let it cook for another 1-2 minutes so the tofu absorbs the flavours.
5. Serve
1. Divide the rice into four bowls or plates.
2. Spoon the crispy chilli tofu over the rice.
3. Garnish with spring onions, sesame seeds, and fresh coriander.
Enjoy your homemade crispy chilli tofu! Let me know if you’d like a variation or tips!