Crispy Chili Tofu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1️⃣ Start with making the smacked cucumber salad. Smack the cucumber with a rolling pin, to crack the skin. Chop it up into chunks and combine with the soy sauce, rice vinegar, sesame oil, caster sugar and chilli oil in bowl. Set aside whilst you continue with the recipe.

Step 2

2️⃣ Next, make the sauce. Combine the garlic, ginger, soy sauce, sriracha, tomato ketchup, rice wine vinegar, sugar and cornflour slurry in a jug and whisk well, until smooth.

Step 3

3️⃣ Use a clean tea towel to press the tofu and remove any excess moisture, then break it apart into small irregular chunks and place in a mixing bowl. Add the cornflour, white pepper and a good pinch of salt and mix well to coat.

Step 4

4️⃣ Heat a glug of oil in a large frying pan or wok over a medium-high heat. Once hot, fry the tofu for 5-6 minutes, stirring constantly, until golden brown and crispy. Remove from the pan and set aside.

Step 5

5️⃣ Return the same pan back over a medium-high heat and add another glug of oil. Once hot, add onion, red chilli and spring onion and stir-fry for 3-5 minutes, until golden and softened. Pour in the sauce and let it bubble away, stirring frequently, for 3-4 minutes, or until it is sticky and will coat the back of a spoon. Taste and adjust the seasoning, if needed.