Crispy Soy Tofu

Forget everything you know or think about Tofu – this will change your mind! My partner is a self-confessed carnivore with a strong aversion to vegetables or anything ‘vegetarian’ and he cannot get enough! This about the texture of sweet and sour pork and you’re half way there. Give this a try, you won’t regret it!

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Photo by Jamie Orlando Smith

396g Firm Tofu (I used Cauldron)
4 tbsp Cornflour
1 tbsp Sunflower Oil
2 Garlic cloves, sliced
2 tbsp Soy sauce
2 tsp Oyster sauce
1/2 tsp Sugar
2 tbsp Water
2 Spring onions, finely sliced

Drain the tofu and pat dry with kitchen towel. Slice the tofu into small matchbox sized pieces and toss in the cornflour until well coated.

Add the sunflower oil into a large pan and add into the tofu. Fry the pieces on each side for 2-3 minutes or until golden and crisp. Mix together the garlic, soy sauce,  oyster sugar, sugar and water. Turn the tofu pan up high and pour in the sauce. Bubble vigorously, tossing the tofu to coat. The sauce should reduce and become sticky within around 30seconds – 1 minute. Top with the spring onions and serve with your favourite stir fry or rice.

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Photo by Jamie Orlando Smith

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