Salt ‘n’ Chili Tofu

Gather

• 1 block firm tofu
• Oil for frying (I used a mix of coconut & sesame)
• 1/2 an onion sliced
• 1-3 red chili’s de-seeded and chopped (I used one birds eye chili)
• 1/2 teaspoon onion granules
• 1 spring onion chopped
• 1 teaspoon salt (I used pink Himalayan)
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic granules
• 1/8 teaspoon ginger
• 1/8 teaspoon cinnamon
• Pinch of ground cloves
• *optional sesame seeds

Prepare

1. Drain the tofu well then cut into thin slices. Half each slice then cut across the diagonal to make small triangles.
2. Heat the oil (if you can deep-fry great) and fry the tofu in small batches until golden all over. If you are shallow frying you can carefully tilt the pan to collect the oil in a deeper pool to enable the edges to get crispy. Remove and drain on kitchen roll. Repeat until all the tofu is done (I did 4 batches).
3. Change the oil if necessary then fry the onion until translucent. Add the chili and onion granules followed by the spring onion.
4. Add the tofu then sprinkle over the salt, pepper, garlic, cinnamon, ginger and cloves. Gently toss to combine.
5. Cook for a couple of minutes then serve. *sprinkle with sesame seeds if using.
6. Enjoy! 🙂

Serve & Store

• Eat with fresh salad.
• Stuff into a lettuce wrap (maybe with your favourite sauce).
• Serve with rice or your favourite grain.
• Add to a selection of Chinese dishes and create your own banquet!
• Put it in a hot sandwich if you must!
• Pre-cook the tofu (up to stage 2) then finish cooking later.
• Store refrigerated for up to three days.