Crispy Tofu

Serves: 2

Crispy Tofu
Crispy Tofu Crispy Tofu

Rather like aubergines I feel that tofu needs a lot of attention to make it interesting. It has the same sponge-like qualities so will soak up whatever is thrown at it. As a tofu-sceptic I would happily eat this dish every week which is a mark of its deliciousness. The sauce has a bit of heat but the blandness of the tofu takes the edge off it. I like to serve this with crunchy raw vegetables or mixed into stir-fried vegetables.


  • 280g firm tofu (I like The Tofoo Co.)
  • 60g potato starch
  • Oil for shallow frying, about 250ml
  • For the sauce
  • 1 tablespoon vegetable oil
  • 2cm piece root ginger, grated
  • 2 garlic cloves, peeled and crushed
  • 1 heaped teaspoon gochujang paste
  • 2 tablespoons Shaoxing wine
  • 1 ½ tablespoons runny honey
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato ketchup 
Crispy Tofu


  1. Remove all packaging from the tofu and drain off any liquid. Wrap in a clean tea towel and place in a bowl. Cover with a plate and weigh down with something heavy- I use dumbells. Leave for 25-30 minutes.
  2. Meanwhile make the sauce; heat the oil in a small saucepan and add the ginger and garlic. Stir over a low heat for about 5 minutes. Add the remaining sauce ingredients along with 4 tablespoons water and bring to the boil. turn the heat down and simmer for 5-6 minutes until thickened. Set aside.
  3. Unwrap the tofu and cut into 1-2cm cubes. Put the potato starch in a bowl and season with salt and ground black pepper. Heat the oil to 170°cin a small but deep frying pan. Toss the tofu in the potato starch and carefully lower about half the cubes into the hot oil. Fry for about 5 minutes turning to ensure the tofu is evenly browned. Drain on kitchen paper. Repeat for the remaining tofu cubes.
  4. Put the sauce back on the heat and add the tofu. Stir well to coat all the cubes evenly and serve with a sprinkling of sesame seeds and spring onions.   
Crispy Tofu