Crispy Chilli Tofu


  • 1 x 280g block firm tofu
  • 150g cornflour
  • vegetable oil, for frying
  • juice of 2 lemons
  • 250ml orange juice
  • 100g sweet chilli sauce
  • 1 tbsp sriracha or other chilli sauce
  • 3 tbsp soy sauce
  • 1 finely chopped spring onion, to serve
  • 1tsp sesame seeds, to serve


Firstly, press the tofu between two clean tea towels and cover with a heavy weight for at least half an hour. Then drain any excess liquid, cut your tofu into 1cm strips, and cover well on all sides with the cornflour.

Coat the bottom of a large pan with oil, heat, and then add the tofu, cooking for approximately 5 minutes until the pieces are light brown on all sides. Remove from the pan and leave to drain on paper towels while you cook your sauce.

Add the lemon juice, orange juice, sweet chilli sauce, sriracha and soy sauce to the pan and simmer for 5-7 mins until the sauce becomes syrupy. Then add the tofu pieces and simmer for a further 5 mins, stirring well and coating the tofu with the sauce.

Serve with rice and garnish with the spring onion and sesame seeds.

(Serves 2)


Recipe contributed by Heidi who found it in Speedy Bosh by Henry Firth and Ian Theasby