Salted chilli tofu with basmati rice

Chinese salted chilli is a spice mix of chilli, pepper, salt and five-spice powder — and there’s no better way to serve it than with crispy tofu. You’ll have some spice mix left over for later, too; keep it in an airtight container until needed.

SERVES: 4 TAKES: 40 MINS

INGREDIENTS

200g basmati rice

1 onion, peeled and sliced 1 green bell pepper, sliced 1 large garlic clove, peeled

and finely grated

1 tbsp grated fresh ginger 1 red chilli, thinly sliced and deseeded (seeds left in if you prefer more heat) 1 tsp sesame oil

1 spring onion, to garnish

FOR THE TOFU

450g firm tofu, cut into 1.5cm

cubes

1 tsp sesame oil

1 tbsp light soy sauce

4 tbsp cornflour vegetable oil, for frying

FOR THE SPICE MIX

2 tsp Chinese five-spice

powder

½ tbsp caster sugar 1 tsp dried red chilli

flakes (optional)

METHOD

Heat oven to 180C, 160C fan, gas 4. Put the rice in a saucepan, cover with cold water, then strain off the cloudy, starchy water. Repeat twice more, or until the water’s clear. Return the rice to the pan and shake so it levels out.

Add enough cold water to the pan so that the tip of your middle finger touches the top of the rice and the water reaches your first knuckle. Place over a high heat and bring to the boil, then reduce the heat so it comes to a simmer. Cover with a lid and cook for 10-15 mins, until the water has fully evaporated.

Lay the tofu cubes on kitchen paper and leave for at least 10 mins (but ideally 30 mins) to absorb excess water. Change the kitchen paper if it gets soggy.

Put the tofu in a bowl with the sesame oil and soy sauce, then toss to coat. Add the cornflour to another bowl and stir though a large pinch each of salt and white pepper (or black pepper if you don’t have white). Toss the tofu in the cornflour mix until fully coated.

Pour vegetable oil into a heavy-based frying pan or wok to a depth of at least 1cm and place over a high heat. Use the end of a wooden spoon to test the oil; if it bubbles around it, it’s ready.

Working in batches, fry the tofu for 5 mins, carefully turning so it browns on all sides. Transfer to a baking tray and pop it in the oven to keep it warm until serving. Strain the frying oil into a bowl through a funnel or sieve lined with kitchen paper. Set aside to use again.

Combine the spice mix ingredients in a bowl with ½ tbsp salt and 1 tsp white pepper (again, black is also fine). Pour the strained oil back into your frying pan or wok and place over a high heat. Add the onion and fry for 2 mins, then add the pepper, garlic, ginger and chilli. Cook for a few mins more, then stir through half the spice mix.

Working quickly, remove the tofu from the oven and add it to the pan, then drizzle the sesame oil around the edge of the pan and toss everything together. Serve immediately.