Crispy chilli tofu

Updated at: Thu, 17 Aug 2023 12:22:08 GMT

Step 1

Prepare the tofu. Wrap the tofu block in some kitchen paper and place on a board. Put a heavy weight on it, like an oven tray filled with a couple of tins, and leave it like this for 10 mins to try to squeeze any excess water out of it.

Step 2

Make the rice. Put the rice in a lidded non-stick pan with 250ml water. Bring to the boil then turn the heat down to low, cover and simmer for 8 mins. Next put the sugarsnap peas in over the rice (if using), and then turn the heat off and leave it covered until you serve. When you turn the rice off, move on to step 3.

Step 3

Hey stir-frying. Put the cornflour in a large bowl and season it with salt and pepper. Cut the tofu into finger-width strips, then blot them dry and toss them in the cornflour. Heat 2 tbsp oil in a wok over medium-high heat and when hot, fry the tofu in batches until crisp and golden, then remove and put aside on kitchen paper. Add a little more oil then fry the STIR-FRY SEASONING for 20 secs. Add the grated carrot and the spring onions. Fry for 1 min, then pour in the HONEY SOY SAUCE with 50ml water. Turn the heat up to get it bubbling and slightly more glazed. Mix in the CHILLI & GARLIC SAUCE, then return the tofu to the pan and toss to coat in the sauce.

Step 4

Serving time! Serve the rice and steamed sugar snap peas with the crispy chilli tofu over the top. Garnish with sesame seeds (if having).

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