Spicy, sweet, smoky and crunchy, this takeout-inspired tofu has three types of chilli in it to ramp up the heat
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | At least 30 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 503 |
| Fat | 31.6g |
| Saturates | 8.6g |
| Protein | 18.2g |
| Carbs | 39.6g |
| Sugars | 26.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper and set aside.
If the tofu is a bit soft, wrap it in a dishcloth and press for at least 30 minutes. Slice it into 2cm cubes and combine with the soya sauce. Set aside to marinate for at least 30 minutes.
Remove the seeds from the chilli. Peel and crush the garlic.
In a small pot, combine the sugar, Sriracha and butter and place over a medium heat, stirring to dissolve. Once dissolved, remove the pot from the heat and add in the Worcestershire sauce, crushed garlic, rice vinegar, salt, chilli flakes and sliced red chilli.
Remove the tofu from the soya sauce and toss with the corn flour. Heat the oil in a large non-stick or cast-iron pan over a medium-high heat. Once hot, fry the tofu in batches, cooking for 2-3 minutes per side or until golden and crispy. Drain on paper towels.
Place the fried tofu in a large bowl and toss with the Sriracha mixture until fully coated and place on the lined baking tray. Place in the oven for 30 minutes, turning halfway
Finely slice the spring onions. Serve the tofu with the spring onion, sesame seeds and lime.
