Ching's crispy chilli tofu
Celebrate Chinese New Year with this sweet and spicy dish that's easy to follow and is sure to impress the whole family.
Crispy Sweet Chilli TofuServes 4Prep: 5 minutesCook:10 minutes
Ingredients400g firm tofu, drained and patted completely dry and sliced into 1.5cm cubesPinch of sea saltPinch of ground white pepper160ml liquid from a can of chick peas (this is called aquafaba)4 tbsp cornflourVegetable oil, for fryingCooked jasmine rice, to serve
Sweet chilli sauce:1 tsp rapeseed oil3 cloves garlic, finely chopped2.5cm piece root ginger, grated1 red chilli, deseeded and finely chopped1 spring onion, trimmed and finely sliced – separate the white and green3 tbsp sweet chilli sauce1 tbsp tamari or low-sodium light soy sauceJuice of 1 lime225g can sliced water chestnuts, drainedSmall handful of freshly chopped coriander
Method1. In a bowl season the tofu cubes wit salt and ground white pepper.2. In a separate bowl, combine the chick pea liquid (aquafaba) and cornflour to make a batter.3. Heat a wok over high heat until smoking and fill it one-third full with vegetable oil. Heat the oil until a cube of bread turns golden brown in 15 seconds and floats to the surface, or until the oil sizzles around a chopstick when it is dipped in the oil.4. Dip a piece of tofu in the batter and then gently drop into the oil. Make sure you use a frying pan shield or wok lid should the oil splutter or splash back. Continue with the rest of the tofu pieces, adding them to the oil in the wok. Cook for 5 minutes until the tofu pieces are golden and crispy. Lift out using a draining spoon and place on a plate lined with kitchen paper to drain.5. Carefully pour the remaining oil from the wok into a heatproof container. Leave to cool before discarding the oil.6. To make the sauce, reheat the wok on a high heat until smoking, then add 1 tsp rapeseed oil. Once hot, add the garlic, ginger, chilli, whites of the spring onion and stir-fry for a few seconds. Add the sweet chilli sauce, tamari or light soy sauce and lime juice. Add the water chestnuts and bring to the bubble.7. Once the sauce is bubbling, add the golden tofu cubes to the wok. Toss quickly and gently, coating all the pieces in the sauce.8. Turn out on to a plate and sprinkle with the green part of the spring onions and some chopped coriander. Eat immediately with jasmine rice.
Tips - Swap tofu for mushrooms or seitan.-Use the chickpeas in another recipe, freeze them if not using within a few days.- To make a neat mound of rice, simply spoon the hot rice into a small ramekin or dish and flip over on the plate to turn out.