Name: Crispy five-spice tofu with soy dipping sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 100 ml (3½floz) peanut oil; 1 teaspoon chilli flakes; 2 cm (¾ in) piece fresh ginger, very finely chopped; 1 teaspoon toasted sesame oil; 2 tablespoons rice wine vinegar; 4 tablespoons soy sauce; 500 g (1 lb2 oz) firm tofu; 60 g (2¼ oz) cornflour (cornstarch); 1 teaspoon caster (superfine) sugar; 2 tablespoons Chinese five-spice

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Perfectly cooked tofu will absorb very little oil so that it emerges from the pan golden, crisp and light. The trick is to press the tofu and dry it very thoroughly before cooking it briefly. Keep your oil hot and place the cooked tofu on paper towel when it’s done.

Ingredients

500 g (1 lb2 oz) firm tofu
60

Starter
Vegetarian

Method

Put the tofu on a plate lined with a double layer of paper towel. Cover with another double layer of paper towel, followed by a plate, and press down firmly. Weigh the plate down with a couple of unopened tins and set aside while you prepare the rest of the recipe. Turn the oven on to a very low setting – you only need to keep the cooked tofu warm.

To make the soy dipping sauce, combine

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Ingredients

Method

Part of