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Crispy Chilli Tofu

4.9
5
Notes
45 mins cook
Your takeaway favourite just went vegan. Crispy, craggly tofu in a hot and sticky sauce is out of this world. This crispy chilli tofu recipe is seriously delicious. And seriously easy to make.
Sophie Wyburd

Sophie Wyburd

Crispy Chilli Tofu
Serves
4
Onion
Red Chilli
Spring Onion
Bell Pepper
Ginger
Garlic
Firm Tofu
Soy Sauce
Cornflour
Ground White Pepper
Sriracha
Tomato Ketchup
Rice Wine Vinegar
Caster Sugar
Salt
Vegetable Oil

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    Notes
    (5)

    J
    Joanna E.
    a month ago
    I added fake chicken bits as I didn’t have enough tofu. I was also forced to replace sriracha with gochujang but happy to report it comes out delicious
    R
    Reece P.
    2 months ago
    Dish was good but I always recommend to air fry tofu as it crisps up best like that, 10-15 mins 180°
    S
    Siel D.
    3 months ago
    loved this! reduced the chillies a bit as not everyone is a massive spice fan but was super nice and easy to make!
    A
    Ashleigh F.
    4 months ago
    This was really tasty! Pictured before I added sesame seeds. I would recommend this dish and would cook it again.
    J
    Josie I.
    4 months ago
    Delicious! Although not photographed is how spicy and red my mouth is! 🥵 Added a sprinkle of sesame seeds for texture and flavour too

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
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