Crisp salt and chilli tofu

I find this dish so comforting. Perfect for a Valentines night dinner with yourself! ❤

It’s usually made with spring onions too, which are a delicious addition. If using chuck them in towards the end along with the chilli and garlic.

400g tofu*
3-4 tablespoons cornflour
a large pinch of sea salt
1 long fresh red chilli, thinly sliced
2 cloves of garlic, peeled and smashed with the side of a large knife
2 spring onions, finely sliced
vegetable or peanut oil for frying

First, press the tofu by placing it over a drum sieve or fine flat colander and weighing down with something heavy. After half an hour or so a lot of the water will have drained away.
Cut the tofu into cubes about an inch wide.
Mix the cornflour with the salt and toss the tofu cubes in the mixture.
Fry the tofu until crisp and golden.
Before removing the tofu, throw in the chilli, garlic and spring onions and cook until fragrant and a little browned.
Serve with steamed Chinese greens (bok choy or choy sum) tossed with sesame oil and oyster or soy sauce.

Crisp salt and chilli tofu

*This dish is delicious using a soft, silky tofu, but you need to be extremely careful when pressing and frying it. If using silky tofu you must deep fry it, as shallow frying will cause the tofu to stick to the pan or wok and it’s far too delicate. My brand of tofu (Soyco) is a good one for this as it’s not too dry but still firm enough to be shallow fried successfully.