Hot Tofu Rips BOSH!.png

Hot Tofu Rips

  • Simple
  • 0:20 m
  • 15 ingredients

These sweet and sticky bitesized tofu chunks are super tasty and will will add a delicious plant-based KICK to your meal. Whether you're a plant-based pro or just looking to find out how to cook tofu, this is an easy vegan recipe that you'll enjoy cooking, and definitely enjoy eating!

Serves: 4

Ingredients

For the tofu rips

  • 4 tbsp cornflour
  • 2 x 280g block of firm tofu
  • tbsp vegetable oil for frying
  • Salt & pepper to taste

For the sauce

  • 1 tbsp vegetable oil
  • 4 tbsp maple syrup
  • 2 tbsp rose harissa paste
  • 1 tbsp tomato purée
  • 1 tsp white wine vinegar
  • 1 garlic clove

For the dipping sauce

  • 200g plant-based yoghurt
  • 10g coriander
  • ½ lime juiced

To serve

  • 1 tbsp sesame seeds
  • 2 spring onions
  • 2 lime wedges

Before you start

Mixing bowl | 2 x Frying pan | small bowl | Microplane

Step 1

Prepare the tofu rips

  • Rip the tofu into long chunks and place into a mixing bowl
  • Add the cornflour and a good pinch of salt and pepper
  • Toss (or stir) to completely coat the tofu pieces

Ingredients

  • 4 tbsp cornflour
  • 2 x 280g block of firm tofu
  • Salt & pepper to taste

Step 2

Cook the tofu

  • Warm 1 cm of vegetable oil in a pan over a medium heat until the end of a wooden spoon bubbles gently
  • Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
  • Once cooked, transfer the tofu pieces to the plate and leave to drain

Ingredients

  • tbsp vegetable oil for frying

Step 3

Make the sauce

  • Peel and grate the garlic clove
  • Warm 1 tablespoon of vegetable oil in a second pan over a medium heat
  • Once warm, add the garlic and fry for 30 seconds until aromatic
  • Add the maple syrup, harissa paste, tomato puree and vinegar to the pan, stir to combine and simmer until saucy

Ingredients

  • 1 tbsp vegetable oil
  • 4 tbsp maple syrup
  • 2 tbsp rose harissa paste
  • 1 tbsp tomato purée
  • 1 tsp white wine vinegar
  • 1 garlic clove

Step 4

Make the dip

  • Roughly chop the coriander and add it to the vegan natural yoghurt along with the juice of a lime.
  • Stir the dip together and add to a small bowl for dunking

Ingredients

  • 200g plant-based yoghurt
  • 10g coriander
  • ½ lime juiced

Step 5

Time to serve

  • Finely slice the spring onions
  • Add the tofu to the sauce and toss to coat
  • Transfer the tofu pieces to a serving plate, garnish with spring onions, sesame seeds and some lime wedges on the side
  • Serve immediately

Ingredients

  • 1 tbsp sesame seeds
  • 2 spring onions
  • 2 lime wedges