Crispy Honey Chilli Tofu

Ingredients

• 400 g (14 oz) Extra-firm tofu, drained
• 3 tbsp Cornstarch (cornflour), for the tofu
• 2 tbsp Neutral oil
• ½ tsp Fine salt
• 3 tbsp Honey
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 tsp Chilli flakes or sambal oelek
• 2 Garlic cloves, finely grated
• 1 tsp Fresh ginger, finely grated
• 1 tsp Cornstarch (cornflour), for the glaze, mixed with 1 tbsp water
• 1 tbsp Toasted sesame seeds
• 2 Spring onions, thinly sliced

You’ll need: Large baking tray, Baking parchment, Large frying pan, Clean tea towel

Method

1. 1

   Press the tofu. Wrap the tofu in a clean tea towel and set a heavy pan on top for 15 minutes to squeeze out the water. Heat the oven to 220°C (425°F) and line a large baking tray with baking parchment.

2. 2

   Coat the tofu. Tear or cut the tofu into bite-size pieces. Toss them in a bowl with the oil and salt, then add the 3 tbsp cornstarch and toss gently until every piece has a dry, even coating.

3. 3

   Bake until crisp. Spread the pieces out on the tray with space between them. Bake for 25 to 30 minutes, turning once halfway, until golden and crisp on the outside.

4. 4

   Simmer the glaze. While the tofu bakes, put the honey, soy sauce, vinegar, chilli, garlic and ginger in a large frying pan. Bring to a simmer over medium heat for 1 minute, stir in the cornstarch and water mixture, and simmer for 30 to 60 seconds, until syrupy.

5. 5

   Toss and serve. Tip the hot tofu into the glaze and toss for 30 seconds to coat. Serve at once over rice, scattered with the sesame seeds and spring onions. The coating softens as it sits, so do not glaze it ahead of time.