Crispy sesame-coated tofu tossed in a sticky, spicy chilli oil and hoisin sauce, finished with garlic, chilli flakes and sesame seeds.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 2–3
Cuisine: Chinese-inspired
Course: Starter / Side Dish
Tags: Crispy Tofu · Chilli Oil · Tofu Recipes · Spicy Recipes · Chinese Recipes · Vegetarian · Asian Recipes
Ingredients
For the Crispy Tofu
- 400g firm tofu, cut into bite-sized cubes and drained on kitchen paper
For the Tofu Marinade
- 1 tsp sesame oil
- 1 tsp dark soy sauce
- ¼ tsp salt
- ½ tsp white pepper
- 1 small egg
- 1 tsp cornflour
- Approximately 8 tbsp sesame seeds, on a lipped plate
For the Sticky Chilli Sauce
- 2 tbsp chilli oil
- 4 tbsp hoisin sauce
- 2 cloves garlic, minced
- 2 tsp sugar
- A splash of water
- Extra chilli flakes, optional
For the Homemade Chilli Oil
Makes approximately 1 large jar, 2 medium jars or 3 small jars.
- 250ml groundnut oil or vegetable oil
- 4 tbsp sesame seeds
- 1 heaped tbsp chilli flakes
- 1 tsp chilli powder
- ½ tsp Chinese five-spice powder
- ½ tsp sesame oil
- 2 cloves garlic, minced
- ½ tsp white pepper
- ½ tsp salt
- 3 tbsp dark soy sauce
To Garnish
- Sliced spring onions
- Extra sesame seeds
Method
1. Make the chilli oil
Pour the groundnut or vegetable oil into a saucepan and heat until very hot.
To check the temperature, dip the end of a wooden spoon into the oil. If bubbles immediately form around the spoon, the oil is ready.
Turn off the heat and leave the oil to cool slightly for a couple of minutes.
2. Toast the sesame seeds
Place the sesame seeds in a dry frying pan.
Toast for a couple of minutes until lightly golden, watching carefully as they can burn quickly.
3. Combine the chilli oil ingredients
Add the toasted sesame seeds, chilli flakes, chilli powder, five-spice powder, sesame oil, garlic, white pepper and salt to a clean heatproof jar.
Carefully pour the hot oil into the jar.
The hot oil will sizzle as it comes into contact with the chilli and sesame mixture.
Add the dark soy sauce and allow the chilli oil to cool.
4. Marinate the tofu
In a bowl, whisk together the sesame oil, dark soy sauce, salt, white pepper, cornflour and egg.
Add the tofu and gently toss until evenly coated.
Leave to marinate for at least 5 minutes.
5. Coat the tofu
Place the sesame seeds on a lipped plate.
Take each piece of marinated tofu and coat it thoroughly in the sesame seeds.
Using chopsticks can make this easier and less messy.
6. Fry the tofu
Heat approximately 4 tbsp of oil in a wok over medium-high heat.
Fry the tofu in batches, turning regularly, until all sides are golden and crispy.
Remove with tongs and place on kitchen paper to drain.
7. Make the sticky chilli sauce
Carefully wipe the wok clean.
Add the chilli oil, hoisin sauce, minced garlic, sugar, a splash of water and extra chilli flakes if using.
Bring the mixture to a gentle bubble and cook until the sauce becomes thick and sticky.
8. Toss the tofu
Return the crispy tofu to the wok.
Toss gently for 1–2 minutes, ensuring every piece is coated in the sticky chilli sauce.
9. Serve
Transfer the tofu to a serving plate.
Garnish with sliced spring onions and extra sesame seeds.
Serve immediately while the tofu is still crispy.
Notes
- Press the tofu: Remove as much excess moisture as possible before marinating to help the tofu become crispier.
- Fry in batches: Overcrowding the wok can lower the oil temperature and prevent the tofu from becoming crispy.
- Control the heat: Add extra chilli flakes to the sauce if you prefer a hotter dish.
- Chilli oil: Store homemade chilli oil in a clean, suitable container and allow it to cool before refrigerating.
