Crispy chilli tofu

1. 1

   Combine the tofu in a large bowl with the flours, salt, pepper and Chinese five-spice powder (if using) and toss well together until the tofu is coated generously with the mixture.

2. 2

   Heat the oil in a large non-stick frying pan and fry the tofu over a medium-high heat for 6-8 minutes, or until golden-brown and crisp on all sides, turning occasionally. Drain on a plate lined with kitchen paper.

3. 3

   While the tofu is frying, make the sauce. Put the maple syrup, ketchup, vinegar, sugar and chilli flakes in a small saucepan over a medium heat. Simmer for a few seconds, until glossy and slightly thickened, stirring constantly, then remove from the heat.

4. 4

   Drop the fried tofu gently into the saucepan using tongs and turn to coat lightly in the sticky glaze. Spoon into a serving dish and sprinkle with sliced spring onion and sesame seeds. Serve with stir fried vegetables and rice.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.