Recipe Index

Ingredients

• 10 oz. block extra firm tofu, drained and cut into ⅝-inch sticks
• 1 oz. plain flour
• 1 oz. cornflour
• fine sea salt, according to taste
• ½ tsp ground black pepper
• ½ tsp Chinese five-spice powder (optional)
• 1¾ oz. sunflower oil
• 1 spring onion, trimmed and finely sliced
• ½ heaped tsp sesame seeds
• 3 tbsp maple syrup
• 2 tbsp tomato ketchup
• 1½ tbsp cider vinegar or white wine vinegar
• 1 tbsp soft light brown sugar
• ½ tsp dried chilli flakes

Method

1. Toss the tofu sticks in a large bowl with the plain flour, cornflour, fine sea salt, black pepper and Chinese five-spice powder if using until generously coated.
2. Fry the coated tofu in the sunflower oil in a large non-stick frying pan over medium-high heat for 6 to 8 minutes, turning occasionally, until golden brown and crisp on all sides, then drain the tofu on kitchen paper.
3. Simmer the maple syrup, tomato ketchup, cider vinegar, soft light brown sugar and chilli flakes in a small saucepan over medium heat for a few seconds, stirring constantly, until the sauce turns glossy and slightly thickened, then take it off the heat.
4. Drop the fried tofu into the glaze with tongs and turn the sticks until lightly coated, spoon them into a serving dish and sprinkle sliced spring onion and sesame seeds over the crispy chilli tofu.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data