Chilli ginger crispy tofu

For those of you who love sweet, spicy and crisp in a single mouthful, this dish will have your tastebuds singing. Crispy fried tofu drinks up all of that lovely tangy sweet and spicy sauce.

SERVES 2 PREP 5 mins COOK 15 mins EASY V

300ml vegetable oil, plus 1 tbsp 340g irm tofu, cut into bite-sized

pieces

2 tbsp grated fresh ginger 4 garlic cloves, inely chopped 2 3 tsp dried chilli lakes (depending

on how hot you like it)

3 tbsp light soy sauce

4 tbsp rice vinegar

2 tbsp caster sugar

1 Heat 300ml oil in a saucepan to 175C or until a cube of bread sizzles and turns brown in 30 seconds when lowered in. Carefully lower in the tofu using a slotted spoon, and fry for 6-8 mins until golden brown. Drain on kitchen paper, then set aside. 2 Put a wok on a medium heat, add 1 tbsp oil and gently fry the ginger and garlic until fragrant, taking care not to burn it. After 1 min, add the chilli flakes and fry for a further minute. Add the soy sauce, rice vinegar and sugar, and continue to cook until the sauce has thickened. Toss in the fried tofu, turn to coat evenly and serve.

GOOD TO KNOW vegan

PER SERVING 631 kcals • fat 33g • saturates 1g • carbs 46g • sugars 36g • ibre 3g • protein 36g • salt 3.2g