No ratings yet
Golden crunchy tofu tossed in a sticky sweet chili sauce. A vegetarian dish even meat lovers grab seconds of.
Press the 400 g tofu for 15 minutes to remove water, cut it into 3 cm cubes, and toss them in the cornstarch until evenly coated.
Heat the 400 ml oil in a deep pot to 180°C, filling it no more than half way, and fry the tofu in batches for 4 to 5 minutes, until golden and crunchy on all sides, then drain on paper towel.
In a wide pan over medium heat, cook the chopped 12 g garlic and the ginger in a spoon of the oil for 30 seconds, then add the sweet chili garlic sauce, 10 g sriracha, 20 ml soy sauce, 10 g sugar and 15 ml rice vinegar. Simmer 1 to 2 minutes until glossy.
Add the crispy tofu to the sauce and toss over the heat for under a minute, just until every cube is coated.
Sprinkle with the sliced scallion and 5 g sesame seeds and serve straight away while crisp.
