Crispy Chilli Tofu

Crispy Chilli Tofu

This is one of those recipes we keep coming back to again and again, especially on a Friday night when we want something that feels a bit special but doesn't take all evening. Crispy chilli tofu is everything we love about Chinese-inspired cooking: golden, crunchy pieces of tofu tossed in a sticky, spicy, sweet sauce that coats every single bit. The texture contrast is just brilliant, soft inside, properly crispy outside, with that heat building as you eat. It's the kind of meal that makes people who 'don't like tofu' completely change their minds. Trust us on this one, get it on tonight.

Cook: 30 min
Serves 2

Before You Start

  • Tofu press (or clean tea towels & weight)
  • Plate lined with kitchen paper
  • Press tofu for at least 30 minutes before cooking

Ingredients

  • 1 tbsp Sriracha - or other chilli sauce
  • 3 tbsp soy sauce
  • 100g sweet chilli sauce
  • 250ml orange juice
  • 1 x 280g block of firm tofu
  • 50g cornflour
  • vegetable oil for frying
  • 2 lemons
  • 1 tsp sesame seeds
  • 1 spring onion
  • 130g rice

Method

1

Press the tofu

  • First, press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top
  • Leave for at least half an hour to drain any liquid and firm up before you start cooking
2

Coat the tofu

  • Carefully slice the pressed tofu into 1 cm-wide sticks and spread them out on a board
  • Sift cornflour over the top, coating the pieces generously
  • Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides
  • The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture
3

Cook the tofu

  • Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle
  • Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches)
  • Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown
  • Transfer to the plate lined with kitchen paper
  • Tip away the excess oil in the pan and reduce the heat to medium-high
4

Make the sauce

  • Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit)
  • Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil
  • Simmer for 5-7 minutes until the liquid has reduced to a syrupy consistency
5

Finish cooking the tofu and serve

  • Add the tofu strips back to the pan and stir until fully coated
  • Continue to cook, stirring regularly, for 5 minutes and then remove from the heat
  • Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving with rice

Tips & Variations

  • Press it properly: We know it's tempting to skip this step but don't. Even 30 minutes under a heavy pan makes a huge difference to how crispy your tofu gets. If you've got a tofu press, even better.
  • Control the heat: Chilli tofu should have a proper kick but if you're cooking for people who don't love heat, just dial back the chilli and add a little more of the sweet stuff. It's still delicious.
  • Serve it fast: This is at its absolute best straight from the pan. The crispiness doesn't hang around too long once the sauce goes on, so have your rice or noodles ready to go before you start cooking the tofu.

Why This Works

The trick here is pressing the tofu properly before you do anything else. It sounds like a faff but it's genuinely what makes the difference between crispy and soggy. Once the moisture is out, the cornflour coating grips properly and you get that crunch that makes this so good. The sauce does the rest, sweet, hot, and sticky in all the right ways.