Recipe for Crispy Tofu with a delicious chilli garlic sauce and stir-fried greens
2 tbsp soy sauce
2 tbsp chili garlic sauce
1 tbsp sticky brown sugar
1 tbsp rice vinegar
6 spring onions
400g tofu – cut into 1cm cubes, drain & pat dry
3 tbsp cornstarch
200g green beans – trim ends & slice thinly
2 bell peppers – chop finely
4 cloves garlic – crush, peel and chop finely
30g salt & pepper (from your pantry)
fresh ginger – chop finely
olive oil (from your pantry)
paper towels (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Chilli Garlic Sauce Mixture: In a medium-sized bowl mix together the soy sauce, chilli garlic sauce, brown sugar and rice vinegar.
Spring onions: Mince the white parts of spring onions and thinly slice green parts.
Tofu: Toss the tofu cubes with cornstarch in a bowl. Heat 4 tablespoons of olive oil in a large saucepan over medium-high heat. Add the tofu cubes and cook until crispy and golden brown (5-7 minutes) stirring occasionally. Remove from the pan and drain on paper towels.
Green beans: In the same pan, heat 1 tablespoon of olive oil over medium-high heat. Add the green beans and stir-fry until crisp-tender (2-3 minutes). Remove from pan.
Tofu and Veg: In the same pan, heat a few glugs of oil over medium-high heat. Add bell peppers and cook for 30 seconds. Add garlic, ginger and minced white parts of spring onions and stir-fry for 30-45 seconds. Stir in chilli garlic sauce; cook and stir until slightly thickened. Remove from heat; stir in tofu cubes and green beans.
Serve the tofu and veg mix in bowls and sprinkle with sliced spring onions.
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