Golden Crispy Tofu with Spicy Green Vegetables

This tofu dish has a great look and texture.  The spicy al dente vegetables offset the mild crispy soft centred bean curd.  Serve as a delicious and unusual starter or with rice or noodles for a satisfying main course

Golden Crispy Tofu

Ingredients for two

200g (7 ounces) of firm tofu

1/2 a teaspoon of salt

1/2 a teaspoon of white pepper

1/2 a teaspoon of ground tumeric

3 teaspoons of cornflour

70g (2 and a 1/2 ounces) of tender stem broccoli

3 large savoy cabbage leaves

a handful of frozen peas

2 spring onions

a handful of shitake mushrooms (most mushrooms would work here)

a 1″ (2 and a 1/2 cm) piece of ginger

a clove of garlic

1/2 a teaspoon of stock powder

a tablespoon of soy sauce

the juice of half a lime

vegetable oil

salt and pepper

rock salt (optional)


Drain the tofu in a fine mesh sieve and put a bowl on top.  Drain this over the sink or over a bowl with a couple of cans in the bowl to weigh it down while the coating and vegetables are prepared

Heat some oil in a wok to a 1/4 inch (just over 1/2  cm) depth

Mix the 1/2 teaspoon of salt, white pepper, and turmeric with the 3 teaspoons of cornflour in a large bowl until blended together

Cut a V shape to remove the tougher part of the stalks of the cabbage, roll into a cigar shape and cut once lengthways and then in 1/2 inch (1cm) strips across

Trim, remove the tougher leaves and cut the springs onions on the diagonal into 1″ (2 and a 1/2 cm)  pieces

Finely chop together the red and green chillies, the ginger and the garlic

Pat dry the tofu and cut into one inch (2 and a 1/2 cm) cubes, roll each one in the cornflour, turmeric and salt and pepper mix until thoroughly coated and drop into the heated oil in the wok (saving the remaining flour and spice mix for later)

Cook for around 10 minutes turning with tongs until each side is golden brown

Remove the tofu from the wok, drain on kitchen paper and set aside

Put the broccoli, cabbage and mushrooms into the hot oil in the wok and stir fry over a high heat for 3 to 5 minutes until the edges are slightly charred

Add the chopped garlic, chillies and ginger and stir fry for a further 2 minutes

Add this and the half teaspoon of stock powder, soy sauce, spring onions and the handful of frozen peas to the wok and stir bringing to the boil.  Reduce the heat to a minimum

Add 100ml (3 and a 1/2 fluid ounces) of cold water to bowl containing the cornflour and turmeric and mix.  Stir this into the vegetables in the wok

Cook and reduce for a further 5 minutes

Serve the vegetables piping hot with the sauce poured over them and topped with the golden tofu cubes, with a spritz of lime juice and a sprinkling of rock salt  (optional)

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