Crispy Tofu and Vegetables in Spicy Sauce was not my first thought of a filling meal but this is absolutely. The firm tofu, soft vegetables and gorgeous spicy sauce make it a firm winner. I have always been a devoted carnivore but recently decided to go meat free (vegetarian) a few days a week. While I love salad, it does get boring. However, my husband has always joked about trying tofu so we did and loved it. We made a few amateur mistakes which I will list in a different post. However, when you get the basics, the crispy coating is amazing. Surprisingly, tofu also takes and carries flavours, even strong ones well and is not that rubbery slimy thing you avoided.
Serve as part of a main dish on a bed of fluffy rice. Add bell peppers, chillies and scallions/spring onions for a delicious meal every time. Crispy Tofu and Vegetables in Spicy Sauce is one of many tofu dishes I have discovered and adapted. I will load onto the site for people to share over the weekend. If you like the recipe or added other ingredients then please let us know. Just like most cooks, I’m always looking for new flavours, textures and combinations.
This tofu dish can also be pan fried if you prefer. Just add a little oil to a frying pan and fry for 4 minutes before carefully flipping over. Fry the other side until golden brown and crispy. Any leftovers can be stored in an air tight container for 3 days in the fridge. Just reheat in the microwave for 60-90 seconds.
Crispy Tofu and Vegetables in Spicy Sauce
Ingredients
- 850 g tofu firm
- 2 tbsp tamari soy sauce
- 2 tbsp corn starch cornflour
- 2 tsp toasted sesame oil
Sauce Ingredients
- 4 cloves garlic peel/mince
- 2 tsp sriracha sauce
- 118 ml tamari soy sauce
- 60 ml rice wine vinegar
- 55 g brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp corn starch cornflour
- 60 ml water
Topping Ingredients
- 4 large scallions spring onions
- 1 large red bell pepper deseeded/chop
- 2 large carrots peel/thin strips
- 1 large green chilli sliced diagonally
Instructions
- Remove the tofu from the packaging and wrap in kitchen paper. Place on a plate with sides and place another plate on top. Weight the plate down with a pan of cold water or books etc. You want to press the tofu to remove any excess water. Leave for 20 – 30 minutes.850 g tofu
- Preheat the oven to 200C/400F/Gas Mark 6 –
- Line a baking tray with parchment/greaseproof paper and put to one side.
- Slice the tofu into bitesize pieces.
- Using a sealable bag or a mixing bowl, add the tamari, corn starch and toasted sesame oil and then the tofu. Jiggle the bag so the tofu gets coated in the sauce. Leave to absorb the flavours for 20 minutes.2 tbsp tamari, 2 tbsp corn starch, 2 tsp toasted sesame oil
- Remove the tofu and place onto the lined baking tray and pop into the oven for 20-25 minutes or until the tofu is crispy and golden brown.
- In a medium/large saucepan add the garlic, sriracha, sugar, tamari, vinegar, stir to combine and place on a medium heat. Bring to a gentle simmer.4 cloves garlic, 2 tsp sriracha sauce, 118 ml tamari, 55 g brown sugar, 60 ml rice wine vinegar
- In a cup add the water and the corn starch/cornflour and stir well to combine. Add the mixture to the saucepan and constantly stir. When the sauce has thickened remove from the heat and stir in the toasted sesame oil.2 tbsp corn starch, 60 ml water, 1 tbsp toasted sesame oil
- When the tofu is cooked, either add it to the saucepan to coat or my preference serve the tofu with the scallions/spring onion, bell peppers and chillies and then pour the sauce over the top.4 large scallions, 1 large red bell pepper, 2 large carrots, 1 large green chilli
