Crispy Fried Tofu with Chilli Soy Dipping Sauce

With the introduction of new vegan items to the edible16 shop, one of our Directors, Andy Pearman, decided to cook tofu for the first time The following recipe is what he cooked.


2 tbsp lightly flavoured oil
3 garlic gloves, finely chopped
3 cm fresh ginger – peeled and shredded
1 red chilli deserved and chopped
6 spring onions sliced
200 g firm tofu, patted and cut into 2cm cubes
2 tbsp flour
2 tbsp flour Sesame oil, to drizzle

Dipping Sauce

4 tbsp light soy sauce
1 red chilli deseeded and finely chopped
1 tbsp agave syrup
Juice of 1 lime


First make the dipping sauce. Mix all the ingredients together and set aside.

Heat 1 tbsp oil in a frying pan over a high heat, add the garlic and ginger and fry for 2 minutes until golden and fragrant. Add chilli and spring onion, stir fry for a further minute until just starting to cook. Remove from the pan and set aside.

Put pan back on heat and add remaining oil. Dust tofu with the flour, pat off any excess, then fry the tofu in batches, turning carefully until lightly golden and hot throughout. Return the chilli, garlic and spring onion to the pan, stir to coat the tofu, then remove from the pan. Drizzle with sesame oil and serve with dipping sauce and stir-fried greens.

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