Dry chilli tofu
Crisp cornflour-coated tofu tossed with onion, red and green chillies and spring onions
Cubes of tofu coated in seasoned cornflour and fried until crisp, then tossed quickly in a hot wok with sliced white onion, strips of red chilli, green chilli and garlic, and finished with plenty of spring onions. Spicy, crunchy and ready in minutes; serve straight away as a starter or with rice. Like most Thai dishes it is best cooked just before serving, as it doesn't reheat well.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the fried tofu
For the onion mixture
For the topping
Method
0/4 doneStep 1: Toss 1 ⅛ lb firm tofu with 1 pinch salt and 2 tbsp cornflour until every cube is coated.
Step 2: Heat oil in a wok or deep pan to 350°F and fry the tofu in batches for 4–5 minutes until crisp and golden. Drain on kitchen paper and keep aside.
10 minStep 3: Heat 1 tsp oil in a clean wok over a high heat. Add 1 white onion, 2 red chillies, 2 green chillies, ½ tsp garlic paste, ½ tsp salt and ½ tsp sugar and stir-fry for 2 minutes.
2 minStep 4: Add the fried tofu and toss to coat. Sprinkle with 1 cup spring onions and serve straight away.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 12 g
- Carbs
- 9 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dry chilli tofu take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of white onion?
- 2 shallots per onion.
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