Ingredients
- 400g firm tofu (I used Cauldron Original)
- 1 teaspoon Chinese Five Spice (cannot be substituted with your favorite spice )
- 1-2 tbsp vegetable oil (rice bran is good as it has a high smoke point, olive oil works well too)
- 1 tbsp plain flour (if you are gluten/wheat intolerant, you can substitute your favorite flour or use gram/chickpea flour)
- 1 teaspoon dried chilli flakes (optional)
- A little soy sauce
- 1 sliced chili, 1 spring onion , a few slices of red onion (optional – for garnish)
- 2 tbsp oil (rice brand oil is good because it has a high smoke point, but olive oil works well too)
- Salt & Paprika
- Your favorite vegan dip – I love paprika with this dish
Procedure
- Unwrap the tofu and drain well, squeezing out excess moisture over the sink before placing in a clean kitchen towel
- Den Wrap the tea in a towel around the tofu and press down to remove as much moisture as possible – I think putting it between two cutting boards is a good method
- Cube the tofu into cubes – I think slicing it in half into two flat slices is a good place to start
- In a bowl, add the tofu, add the salt, pepper, spices and soy sauce and toss gently until all the pieces are evenly coated are
- Add the flour and mix again until well coated
- Heat the oil in a pan, then carefully add the tofu (you don’t want to worry about hot oil splattering burn!)
- Fry the tofu, turning occasionally, until tender s golden s egg
- Serve as is with garnish or sauce, or add to your favorite pan at the last minute
- Enjoy!
