Crispy Tofu with Caramel Sweet Chilli Sauce

Cook time 45 Minutes
Servings 2


Coconut oil or vegetable oil, for shallow frying
1 block of medium firm tofu
¾ cup cornflour
3 tbsp polenta
Pinch Chinese 5 spice
Pinch salt

200ml sweet chilli sauce
½ bunch spring onions, julienned
¼ daikon, peeled and julienned
1 tbsp soy sauce
1 tbsp vegetable oil
Pinch Chinese 5 spice
Sesame seeds, toasted

Crispy Tofu with Caramel Sweet Chilli Sauce


In a small pot add the sweet chilli sauce and bring to boil. Reduce the sauce until it is almost golden in colour and thick. Pat the tofu dry with paper towelling. Cut the tofu in even cubes.

Combine the cornflour, polenta, 5 spice and salt in a dish. Toss the cubes of tofu in the dry mixture to coat evenly.

Heat a thin layer of oil in fry pan and fry the tofu on each side until crispy all over. Drain on some absorbent paper towelling before arranging on a platter and drizzle with the sweet chilli caramel.

Combine the spring onions and daikon with soy sauce, a pinch of chinese 5 spice, oil and sesame seeds and garnish the tofu.