340g (12oz) firm tofu, cut into bite-sized piecesCHILLI GINGER CRISPY TOFU
For those of you who love sweet, spicy and crispy in a single mouthful, this dish will have your taste buds singing. The crispy fried tofu drinks up all of that lovely tangy sweet and spicy sauce as it is tossed through the wok.
340g (12oz) firm tofu, cut into bite-sized pieces
2 tbsp grated fresh ginger
4 garlic cloves, finely chopped or grated
3 tbsp dried chilli flakes
4 tbsp rice vinegar
From the store cupboard
300ml (1¼ cups) vegetable oil, plus 1 tbsp
3 tbsp light soy sauce
2 tbsp sugar
Preheat the 300ml (1¼ cups) oil in a saucepan to 175°C (350°F) and carefully lower in the tofu pieces. Fry for 6–8 minutes until golden brown. Drain on kitchen paper and set to one side.
Place a wok over a medium heat, add the 1 tablespoon of oil and gently fry the ginger and garlic until fragrant, taking care not to burn. After 1 minute, add the chilli flakes and fry for a further minute. Add the soy sauce, rice vinegar and sugar and continue to cook until the sauce has thickened. Toss in the cooked tofu, turn to coat evenly and serve.
