This classic dish is a doddle to recreate at home with just a few cupboard ingredients. Crispy, salty and moorish – this is a total crowd pleaser. The tofu is firm and juicy, and the oat flakes help to soak up all the punchy flavours – you’ll be chasing them around the plate for more!
Ingredients (serves 2 as a main, 4 as a side)
300 g firm tofu, drained for 20 minutes and sliced into 1.5 cm cubes
100 g cornflour
6 tbsp vegetable oil, plus extra, if needed
2 tsp sea salt flakes
1 tsp freshly fine-ground white pepper
1 large chilli, de-seeded and finely sliced, plus extra, to serve 2 spring onions, finely sliced, plus extra, to serve
4–5 tbsp rolled oats
greens or salad, to serve
Put the tofu cubes in a shallow dish with the cornflour and turn them gently, to coat all sides.
Heat half the oil in a large frying pan over a high heat until bubbling hot, then add the cubes one by one, making sure there is at least 1 cm / 1 ⁄ 2 inch between each cube. (You may need to do this in batches.) If you need more oil to fry all the tofu, add a little more. Turn the cubes until all sides are crisp and golden. Drain on kitchen paper.
In a small bowl, mix the salt and pepper together.
In a clean frying pan, heat up the remaining oil for 2 minutes, then add the chilli and spring onions. Stir-fry for 2 minutes, then add the oats and sprinkle with the salt and pepper. Stir-fry gently for a further 2 minutes, until the oats are golden and have taken on the flavours.
Add the crispy tofu cubes, tossing them in the pan until the seasonings coat the tofu. Serve immediately, scattered with more chilli and spring onion. Just as it is, this is a great starter; add greens or salad and rice if you are eating it as a main course.
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