Chilli tofu recipe
- Cuisine: Japanese
- Prep Time: 10 min(s)
- Cook Time: 10 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
Ingredients250 g firm tofu
Sunflower oil, for deep-frying
1 cup cornflour
1 tsp dried chilli flakes
Salt and freshly ground black pepper
1 bok choi, leaves separated, thick white stems removed
Handful bean sprouts
1 bird’s eye chilli, deseeded, finely sliced
1 tbsp soy sauce
1 tsp oyster sauce
Mixed salad leaves
2 spring onions, cut into batons
Handful coriander leaves
1 shallot, finely sliced
1 tbsp Japanese furikake seasoning
½ cup sweet chilli sauce (available from Asian supermarkets)
PreparationDrain the tofu and sandwich it between several sheets of kitchen paper. Place a weighted plate on top of the tofu and press to extract all the moisture.
Heat the sunflower oil to 180°C in a wok or saucepan.
Mix together the cornflour, chilli flakes, salt and pepper. Dust the piece of tofu with the seasoned flour and deep-fry until golden and crisp. Drain well on kitchen paper.
Meanwhile, heat a little more oil in a clean wok and stir-fry the bok choi with the bean sprouts and chilli for 2–3 minutes. Stir in the soy sauce, oyster sauce and sugar.
Tip onto a serving platter and arrange the piece of tofu on top. Pile on the salad leaves, spring onions, coriander and shallot. Sprinkle with furikake seasoning and serve with chilli sauce on the side.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.
If you enjoyed this Chilli tofu recipe then browse more Japanese recipes, vegetarian recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, easy recipes, quick recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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… and keep rust at bay
Like all cast-iron cookware, potjie are prone to rust. When you’ve finished cooking in your potjie, rinse it with boiling water and little or no detergent, then dry and wipe the inside lightly with olive or vegetable oil.
An Arabic gum with a hard, crystalline texture. Usually ground before adding to a recipe.