National Vegetarian Week: Recipe of the day Monday - Crispy chilli tofu

I wasn't convinced by this recipe when I was first told about it by a friend, but I went in with an open mind and tried it anyway, not expecting to enjoy it. And I'm glad I did! It achieved raving reviews from my sightly reluctant but very supportive boyfriend, and has definitely made it onto our regular meal rotation. Which is why the DDAR Green Impact team have decided to share this with you, we're sure you won't be disappointed!

Taken from Red Duck Post, originally from Bosh

Ingredients:

1 cup of orange juice
1/4 cup of lemon juice
1/3 cup of sweet chilli sauce
1 tbsp chilli paste (or to taste)
Squeeze of sriracha (again, to taste)
4 tbsp soy sauce
1 block firm tofu, cut into strips
Cornflour
Vegetable oil
Boiled rice, to serve
Spring onions, thinly sliced, to serve
Sesame seeds, to serve

Method:

Place a wok on a high heat. Add the orange juice, lemon juice, sweet chilli sauce, chilli paste, sriracha and soy sauce and boil, stirring occasionally until reduced to a thick sauce and bubbling, and set aside.

Add a thin layer of the cornflour to a baking tray and add the tofu strips. Sprinkle over more tofu and turn to cover the strips. Dust off any extra cornflour and fry the strips in vegetable oil on a medium heat, turning when golden on each side.

Add the cooked tofu strips to the sauce and stir gently until covered. Serve on boiled rice, and sprinkle with the spring onion slices and sesame seeds.

We've included the video below:

.

Tell us what you think in the comments section!