Fast Recipes

Tofu with chilli jam and spring onions

It's hard to turn down crisp, fried tofu.

By Alice Storey
  • Serves 4
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Tofu with chilli jam and spring onions
Look for a top-notch chilli jam with a good balance of sweet and spicy. Serve with steamed rice for a complete meal.


  • 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


  • 1
    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.
  • 2
    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.