Ingredients
- 400g medium firm tofu, drained on paper towel for 30 mins
- 30g potato flour or cornflour
- 3/4 tsp fine salt
- 3/4 tsp ground white pepper
- 1/4 tsp ground Sichuan pepper
- 3 tbsp neutral oil (1)
- 1 tbsp Yeos sesame oil
- 4 tbsp neutral oil (2)
- 2 long red chilli, thinly sliced
- 5 cloves garlic, peeled and finely chopped
- 2 spring onions, reserve one for garnish
- Coriander leaves
- Steamed Choi sum and edamame
Method
- Preheat an air fryer to 205C. If using an oven, preheat to 220C. Prepare the tofu: Cut tofu into large cubes and pat dry with paper towel.
- Combine the cornflour with the salt and peppers in a bowl and mix thoroughly. Add neutral oil (1) and sesame oil to a lipped baking dish or plate. Working in small batches, lightly toss tofu in oil to coat, then place in bowl of seasoned cornflour and toss to coat thoroughly. Dust off excess.
- To cook in an air fryer: Place tofu in air fryer in a single row, so that air can circulate between each piece. Cook tofu in batches if needed. Cook for 10-15 minutes, flipping tofu halfway through cooking. Cook tofu until lightly golden and crisp to the touch, tailoring cooking to individual air fryer cooking times.
- To cook in the oven: Place tofu in a single layer on a lined baking tray. Place tray onto the middle rack of the oven and bake for 30 to 35 minutes, flipping tofu halfway through cooking, until lightly golden and crisp to the touch.
- Meanwhile, make the garlic chilli oil. Gently heat the neutral oil (2) in a frypan over low heat. Add the garlic and allow to gently sizzle for 1-2 minutes while continually stirring. Do not allow to brown. Add the onions and red chilli and continue to cook for a further minute. Transfer the infused oil to a serving bowl.
- Serve crispy tofu with steamed choi sum and edamame. Dress generously with garlic chilli oil and sprinkle with coriander and more chopped spring onion.
Product used in recipe
- Yeo's - Pure Sesame Oil
