Crispy Chilli Tofu

Crispy chilli tofu is the one. A classic on Chinese takeaway menus throughout Britain and further afield, the dish (and it's non-vegan counterpart) has been adopted as a favourite all over the world.

The recipe uses orange juice for a sweet tartness and apple cider vinegar for a sour edge, as well as sweet chilli sauce for spiciness and tomato ketchup (believe it or not) for delicate sweetness.

Altogether these ingredients combine into a homemade 'fake-away' with a healthy(ish) edge.

Ever tried freezing tofu? We started experimenting recently and freezing tofu changes the texture - you get a much firmer, 'meatier' texture once it's been frozen and defrosted. It takes quite a while to defrost though, so you need to plan ahead!

Crispy Chilli Tofu

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★★★★★

5 from 2 reviews

• Author: Jess Saunders
• Prep Time: 1 hour 15 mins
• Cook Time: 15
• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Ingredients

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• 1 block of firm tofu (400g) - frozen, defrosted and then pressed for at least an hour
• 4 tbsp cornflour
• Optional: 2 tbsp vegan beef seasoning, we use Tubby Tom's Steak Haus
• 2 tbsp coconut oil
• 1 inch piece of ginger – chopped finely
• 3 garlic cloves - crushed
• ¾ cup sweet chilli sauce
• 1 tbsp apple cider vinegar
• 1.5 cups orange juice
• 6 tbsp tomato ketchup
• 3.5 tbsp soy sauce
• 4 spring onions – cut into chunks
• 2 large carrots – cut into matchsticks
• 2 red peppers – cut into strips
• Chilli flakes to taste – optional
• Sesame seeds for serving – optional
• 300g brown rice

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Instructions

1. Once your tofu has defrosted, press it for at least an hour. Once pressed, cut the tofu into 1cm wide strips, then coat in a mix of 2 tbsp of the cornflour and the vegan beef seasoning (if using)
2. Heat up your oil in a frying pan. Once hot, add the tofu and cook until crispy and golden on all sides - you should end up with a nice crunch on the outside but still have a chewy middle.
3. Set the tofu aside while you make the sauce.
4. Add the garlic and ginger to a wok and cook for a minute on a medium heat.
5. Put the orange juice, apple cider vinegar, sweet chilli, ketchup and soy sauce into the wok and continue cooking on a medium-high heat.
6. Add in the veggies – red pepper, carrot and spring onions and stir well.
7. Mix the remaining 2 tbsp of cornflour with a splash of cold water and stir well. It should turn into a runny white liquid.
8. Pour the cornflour mix into the wok and stir well, the sauce should thicken almost instantly.
9. At this point, taste the sauce and add chilli flakes, more sweet chilli or soy sauce, depending on your taste.
10. Add the tofu to the wok and make sure it gets a good coating of sauce.
11. Serve with rice and sprinkle with sesame seeds to serve.

• Category: Dinner
• Method: Stir-Fry
• Cuisine: Chinese

Keywords: Crispy Chilli Tofu