Crispi Chilli Tofu

from Mary


Serves 2 to 4


Tofu press or 2 clean tea towels and a weight such as a heavy book, large frying pan on high heat, large plate covered with kitchen paper


  • 1x280g block firm tofu

  • 150g cornflour

  • vegetable oil for frying

  • 2 lemons

  • 250ml orange juice

  • 100g sweet chilli sauce

  • 1 tbsp sriracha or other chili sauce

  • 3 tbsp soy sauce

  • 1 spring onion to serve

  • 1 tbsp sesame seeds to serve


  1. First press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.

  2. Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board. Sift cornflour over the top, coating the pieces generously. Use tongs or two forks to turn the pieces and sift more cornflour until the tofu is covered on all sides. The thicker the the better with the cornflour as this coating gives the cooked tofu its crunchy texture.

  3. Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle. Carefully place the tofu pieces in the pan with a bit of space around each one (you may need to cook them in batches). Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown. Transfer to the plate lined with kitchen paper. Tip away the excess oil in the panned reduce the heat to medium-high.

  4. Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand(be careful as the pan may spit). Add the orange juice, sweet chili sauce, sriracha and soy sauce and bring to the boil. Simmer for 5-7 minutes until the liquid has reduced to a syrupy consistency.

  5. Add the tofu sticks back to the pan and stir until fully coated. Continue to cook, stirring regularly, for 5 minutes and then remove from the heat.

  6. Finally slice the spring onions and sprinkle over the tofu along with the sesame seeds before serving.

Screen Shot 2020-03-25 at 15.42.47

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1 Response to Crispi Chilli Tofu

  1. Pingback: May 16th 2020 | I do it my way

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