Sweet and Spicy Sticky Tofu

Ingredients for  2  Servings

• 300g

  Firm tofu, drained and pressed for 10 minutes
• 6 tbsp

  Cornflour
• 2 tbsp

  Soy sauce
• 2 tbsp

  Vegetable oil, plus extra for shallow frying
• For the Sweet & Sour Sauce

• 2 tsp

  Cornflour
• 2 tsp

  Vegetable oil
• 2

  Garlic cloves, finely chopped
• 1 tsp

  Grated fresh root ginger, or more, to taste
• ½ tsp

  Dried chilli flakes, to taste
• 2 tbsp

  Tomato purée
• 4 tbsp

  Sugar
• 1 tbsp

  Soy sauce
• 1 tbsp

  Rice vinegar
• To Serve

• Spring onions, chopped
• Sesame seeds
• Lime wedges
• Cooked rice

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To make the sweet and sour sauce, mix the cornflour and 120ml water in a small bowl and set aside.
2. Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside.
3. Cut the tofu into 2cm cubes. Place the cornflour, soy sauce and oil in a bowl and mix well to create a batter. Add the tofu cubes and stir until coated in the batter.
4. Heat some oil in a frying pan over a medium–high heat. Add the tofu and cook for about 3 minutes on each side, until golden brown and crispy all over.
5. Add the sweet and sour sauce, stir to coat the tofu, and cook over a low–medium heat for about 1–2 minutes until hot.
6. Serve immediately, garnished with spring onions and sesame seeds, with lime wedges on the side, and rice.