Tofu with chilli jam and spring onions


Look for a top-notch chilli jam with a good balance of sweet and spicy.

You'll need

Vegetable oil, for deep-frying,plus 40ml extra 600 gm firm tofu, cut into 3cm cubes Cornflour, for dusting 4 spring onions, thinly sliced, plus extra to serve 4 garlic cloves, thinly sliced 2 golden shallots, thinly sliced 1 tbsp finely grated ginger 40 gm chilli jam 1½ tbsp light soy sauce 1 tbsp kecap manis 1 tsp ground Sichuan pepper Steamed Asian greens, to serve

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat. Dust tofu in cornflour, shaking off excess. Deep-fry tofu in batches (careful, hot oil may spit), turning occasionally, until golden (3-4 minutes). Drain on paper towels.
  • 02
  • Heat 40ml oil in a frying pan and add spring onion, garlic, shallot and ginger and sauté until tender (5-6 minutes). Stir in chilli jam, soy sauce, kecap manis and pepper, then add tofu and stir to coat. Serve with steamed greens and scatter with spring onion.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2017

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