Crispy Chilli Tofu
Serves 2 - 4
1x 280g block firm tofu
Vegetable oil for frying
250ml orange juice
100g sweet chilli sauce
1 tbsp sriracha or other chilli sauce
3 tbsp soy sauce
1 spring onion to serve
1 tsp sesame seeds to serve
Need for prep:
Tofu press (or two clean tea towels and a weight such as a heavy book)
Large deep frying pan on high heat
Large plate covered with kitchen paper
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.
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 over more cornflour until the tofu is covered on all sides. The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture.
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 pan and reduce the heat to medium-high.
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 chilli sauce, sriracha and soy sauce and bring to the boil. Simmer for 5-7 minutes until the liquid has reduced to a syrupy consistency.
Add the tofu strips back to the pan and stir until fully coated. Continue to cook, stirring regularly, for 5 minutes and then remove from the heat. Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving with our Special Fried Rice.
Special Fried Rice
80g firm tofu
3 garlic cloves
2 spring onions
1 small carrot
1 small red pepper
1 ½ tbsp vegetable oil
1 tbsp toasted sesame oil
50g garden peas
1 tsp ground turmeric
1 tsp curry powder
½ tsp black pepper
1 tbsp brown sugar
1 tbsp dairy-free butter
1x portion Perfectly Boiled Rice or 1 x packet pre-cooked basmati rice
3 tbsp soy sauce
Handful fresh coriander
Salt to taste
Need for prep:
Wok or large frying pan on a high heat
Peel and finely chop the garlic. Trim the roots of the spring onions, roughly chop the green parts and finely chop the white stems. Peel the carrot and chop it into 5mm cubes. Cut the pepper in half and cut out the stem and seeds, then slice into 5mm cubes.
Pour the oils into the wok or frying pan. Add the carrot, red pepper, garlic and spring onions, leaving aside some of the green parts to garnish later. Stir-fry for 1 minute.
Add the peas, sweetcorn, turmeric, curry powder, pepper and sugar. Stir-fry for another 6-8 minutes, until the vegetables are cooked through. Add the dairy-free butter, rice and soy sauce and stir everything together. Season with salt to taste.
Garnish with the coriander leaves and the remaining chopped spring onions and serve immediately.