Crunchy Fried Tofu with Sweet Chilli and Ginger Sauce

, from Issue #78. May, 2018
Photography by Olivia Galletly.
Crunchy Fried Tofu with Sweet Chilli and Ginger Sauce

This crunchy fried tofu is great when entertaining. The sweet chilli sauce can be made in advance but the tofu is best served immediately after being fried.

Serves: 4


Crunchy Fried Tofu
½ cup flour
3 eggs, whisked
1 cup panko breadcrumbs
275 grams firm tofu, cut into 3cm cubes
fresh sliced red chilli, toasted sesame seeds and steamed Asian greens, to serve
Sweet Chilli Sauce
½ cup white sugar
¼ cup water
4 red chillies, finely chopped
1 thumb ginger, minced
3 cloves garlic, minced
3 tablespoons rice vinegar
1 tablespoon soy sauce


Crunchy Fried Tofu: Place the flour, whisked egg and panko crumbs in three separate bowls.

Dip the tofu into the flour, then into the egg and then roll in panko crumbs.

Heat 5cm of oil in a deep saucepan until it reaches 180°C (using a cooking thermometer). Gently drop the tofu into the oil and fry for 3 minutes or until golden brown. If your saucepan isn’t very big, fry tofu in batches. Remove from saucepan and place on a plate lined with paper towels to drain.

Sweet chilli sauce: In a small saucepan, combine all the ingredients, bring to a simmer and cook for 15 minutes or until sauce thickens.

To serve: Serve with fresh sliced chillies, toasted sesame seeds and steamed Asian greens. Serves 4 as a starter.