Tofu with chilli jam and spring onions

AT A GLANCE

  • Serves 4 people

Look for a top-notch chilli jam with a good balance of sweet and spicy.

  • Vegetable oil, for deep-frying,plus 40ml extra
  • 600 gm firm tofu, cut into 3cm cubes
  • Cornflour, for dusting
  • 4 spring onions, thinly sliced, plus extra to serve
  • 4 garlic cloves, thinly sliced
  • 2 golden shallots, thinly sliced
  • 1 tbsp finely grated ginger
  • 40 gm chilli jam
  • 1½ tbsp light soy sauce
  • 1 tbsp kecap manis
  • 1 tsp ground Sichuan pepper
  • Steamed Asian greens, to serve
01   Heat oil in a large saucepan over medium-high heat. Dust tofu in cornflour, shaking off excess. Deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels.
02   Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes). Stir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat. Serve with steamed greens and scatter with spring onion.

Topics:

ASIAN, TOFU, AUTUMN, FAST, CHILLI, GREENS, MAIN

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2017

Apr 2017

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