Crispy Tofu with Sweet Chilli Sauce
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Ingredients
- 400 g extra firm tofu
- 60 g cornflour
- 4 tbsp sweet chilli sauce
- 2 spring onions, finely sliced
- 400 ml vegetable oil for frying
- 500 g steamed jasmine rice
Method
- 1
Pat the tofu dry and cut into cubes, then toss in the cornflour until well coated.
- 2
Heat the vegetable oil in a wok to 180C and fry the tofu in batches for 4 minutes, until crisp and golden, then drain on kitchen paper.
- 3
Warm the sweet chilli sauce in a clean pan for 1 minute.
- 4
Toss the crispy tofu through the warm sauce just before serving so it stays crisp.
- 5
Scatter with the spring onions.
- 6
Serve with the steamed jasmine rice.
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