Fried tofu with spring onion and red chilli

Ingredients

• 600 g firm tofu
• 3 tbsp sunflower oil
• 1 tsp sesame oil
• 5 spring onions, cut into 2½ cm pieces, white and green parts kept separate
• 1 long red chilli, halved, seeded and thinly sliced on the diagonal
• salt, to taste
• 2 tsp light soy sauce
• 1 tbsp mushroom sauce (or vegetarian mushroom oyster sauce or vegetarian stir fry sauce)
• 1 tbsp cornflour, mixed with 1 tbsp water
• coriander sprigs and thinly sliced spring onion, to serve 

Instructions

1. Drain the tofu, place on a piece of paper towel and pat dry. Chop the tofu squares in half on the diagonal to make triangles.
2. Heat the sunflower oil in a wok or deep saucepan over medium heat. Add the tofu and cook on both sides until golden. Drain on paper towel and set aside.
3. Add the sesame oil to the wok, then add the whites of the spring onions and the chilli and toss for about 15 seconds.
4. Move the spring onions and chilli to the side, place the tofu back into the centre of the wok and add a small pinch of salt. Add the light soy sauce, mushroom sauce and 100 ml water and toss to combine.
5. Add the green spring onion pieces and cornflour mixture and gently toss together. Serve scattered with coriander sprigs and thinly sliced spring onion.

Photography by Danielle Abou Karam.

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