Chilli Fried Tofu

Charmaine Lu -
  • 2 tbsp veg oil, plus extra for shallow frying
  • 500g firm tofu, cut into 1.5cm cubes
  • 4 tbsp cornstarch
  • 2 tbsp crushed Sichuan peppercorns
  • 80g cashews
  • For the sauce
  • 150ml rice wine vinegar
  • 4 tbsp soy sauce
  • 150g sugar
  • 2 diced red chillies
  • 2 tsp chilli flakes
  • 10cm piece of ginger, grated
  • 2 julienned carrots
  • Egg fried rice, to serve
  • Mix the tofu with 2 tbsp of oil. Pour the remaining oil into a deep frying pan and heat to sizzling temperature. Meanwhile, mix the cornstarch and peppercorns in a bowl and dredge the tofu pieces through the cornstarch. Shake off any excess, then carefully drop the tofu into the sizzling oil and cook for 2 mins or until crisp. Remove with a slotted spoon and drain on kitchen paper.
  • Fry the cashews in the oil for 1 minute or until golden and crisp. Set aside on kitchen paper. Make the chilli sauce by heating the vinegar, soy sauce and sugar in a frying pan until starting to bubble. Toss in the chillies, chilli flakes and ginger and cook for 3 mins to reduce. Stir in the fried tofu, cashews and carrots, then stir and cook for 2 mins to soften the carrots. Serve with egg-fried rice.
30 mins
4 serving