Fried Tofu Cubes with Sticky Chilli Sauce by ROKU

  • Serves25
  • DifficultyEasy
200g firm tofu
40g corn flour
salt & pepper
400ml vegetable or sunflower oil
1 fresh red chilli
2 tbsp sugar
1 tsp salt
1 tsp soy sauce
1 tbsp mirin
1 spring onion
1 tbsp black sesame seeds

 1. Making sticky chilli sauce - heat 100ml of water in a very small saucepan and then add sugar, salt, soy sauce and mirin. Once it comes to boil, turn down to a simmer for about 5 - 6 minutes or until it becomes thick. Towards the end of sauce cooking, add sliced chillies and then turn off the heat and leave it to cool.  

*Be careful not to reduce down too much as once it cools, the consistency becomes much thicker. 

2. Cut the tofu into approx. 2cm cubes. Wrap them with triple layered kitchen paper and then place a weight (chopping board is ideal) to remove the moisture.  

3. Heat oil in a small pan to approx. 150C. Mix salt and black pepper into corn flour on a tray or a plate. Pat the tofu dry with kitchen paper again and then coat with the corn flour, making sure each side of the tofu is well coated with flour. Drop the tofu cubes straight into the oil and then cook for about 2 minutes. Or until the surface becomes light golden in colour.  

4. Take the tofu cubes out onto the kitchen paper to drain excess oil then dish up on the plate.  Insert the sticks of your choice, then pour over a little sauce with a few pieces of chili. Finely slice spring onions diagonally and then sprinkle on top together with black sesame seeds.