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Crispy Tofu with Spicy Sichuan Glaze Salad

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Course: Salad, Side Dish
Cuisine: Chinese
Keyword: Tofu, Vegetable
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 0 Serves 2
Author: LKK

Ingredients

  • 500 g firm tofu patted dry and cut into 2cm slices
  • 3 Tbsp cornflour
  • 2 tsp five spice powder
  • 1 tsp salt
  • 1 Tbsp vegetable oil
  • 2 cloves of garlic
  • 2 Tbsp honey
  • 4 Tbsp water
  • SALAD
  • 2 gem lettuces
  • ½ cucumber
  • 1 spring onion chopped
  • Sesame seeds

Instructions

  • Pre-heat oven to 190°C / 170°C Fan / gas mark 5
  • Mix the cornflour, five spice powder and salt together. Coat each piece of tofu in the mix, ensuring all sides are coated evenly before shaking off any excess.
  • Bake the tofu slices for 20 minutes, until the coating is crispy.
  • Combine the sauce mix together in a bowl.
  • Add oil to a frying pan over medium heat. Add garlic and the baked tofu pieces and lightly sear them for 1-2 minutes.
  • Evenly pour the sauce mix over the tofu. Remove from the heat when the sauce is completely reduced, and no excess liquid is left.
  • Make your salad and dress it with Lee Kum Kee Seasoned Rice Vinegar and give it a good toss. Place the tofu on top and garnish with spring onions and sesame seeds.