Sweet and spicy sticky tofu

Ingredients

• 1 block (approximately 300g/10½oz) firm tofu, drained and pressed for 10 minutes
• 6 tsp cornflour
• 2 tbsp soy sauce
• 2 tbsp vegetable oil, plus extra for shallow frying

For the sweet and sour sauce

• 2 tsp cornflour
• 2 tsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 tsp grated fresh root ginger, or more, to taste
• ½ tsp dried chilli flakes or 1 tsp sriracha chilli sauce, to taste
• 2 tbsp tomato purée
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp rice vinegar

To serve

• spring onions, chopped
• sesame seeds
• lime wedges
• cooked rice

Method

1. To make the sweet and sour sauce, mix the cornflour and 120ml/4fl oz water in a small bowl and set aside.

2. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside.

3. Cut the tofu into 2cm/¾in cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter.

4. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over.

5. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot.

6. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice.

7. TIP

   You can view a photogragh of the finished recipe from the following link to the BBC Food website