Hong Kong Style Fried Tofu

Crispy pan-fried tofu tossed with garlic, shallots, spring onion and red chilli, making a simple and flavourful Chinese appetiser or side dish.

Ingredients

• 2 packs fresh tofu, cut into bite-sized cubes or triangles
• 1 tsp salt
• 1 tsp pepper and garlic seasoning
• 2 shallots, minced
• 2 cloves garlic, minced
• 3 sprigs spring onion, chopped
• 2 red chillies, chopped
• Cornstarch, for coating
• 2 tbsp sunflower oil, or another neutral cooking oil

Method

1. Prepare the Tofu

Cut the tofu into bite-sized cubes or triangles.

Mince the shallots and garlic, then chop the spring onion and red chillies. Set aside.

2. Blanch the Tofu

Bring a large pot of water to a boil.

Add 1 tsp of salt and carefully add the tofu. Cook for 3-4 minutes.

Remove the tofu and drain well.

3. Dry and Coat the Tofu

Place the tofu on kitchen paper and gently press to remove as much excess moisture as possible.

Coat the tofu evenly with cornstarch, shaking off any excess.

4. Pan-Fry the Tofu

Heat 1 tbsp of oil in a wok over medium-high heat.

Add the tofu and pan-fry until light golden brown and crisp on the outside.

Remove and place on a plate lined with kitchen paper.

5. Stir-Fry the Aromatics

Add the remaining oil to the same wok.

Add the shallots, garlic and red chilli. Stir-fry until fragrant.

6. Combine

Return the crispy tofu to the wok.

Add the spring onion and pepper and garlic seasoning.

Stir-fry briefly until everything is evenly coated and combined.

7. Serve

Serve immediately while the tofu is hot and crispy.

Notes

• Drying the tofu thoroughly before coating helps achieve a crispier exterior.
• Cornstarch can be used instead of plain flour for a lighter, crispier coating.
• Adjust the amount of red chilli according to your preferred level of heat.
• For a vegetarian or vegan version, check that the seasoning used is suitable.
• Best served immediately, as the tofu will soften as it cools.