If you hate tofu, this is the recipe to convert you. I have no time for soggy, waterlogged tofu. This recipe achieves the crispiest, stickiest, most flavourful tofu that’ll make you a tofu lover within one bite. We achieve the crispy tofu by using a coating of cornflour during the soy marinade stage. When combined with a high heat and left to fry, it forms the crispiest exterior.
We need to use firm tofu for this recipe so that the tofu can withstand the frying without falling apart. So silken tofu is a big no no!
This umami packed ingredient is the backbone of flavour behind this dish.
The honey offers a balance of sweetness against the salty soy sauce. It also helps the aubergine & tofu caramelise and crisp up.
The coating of cornflour is what provides the crispy layer around the tofu- don’t skip out on this ingredient!
Start by removing the Tofu from it’s wrapping and removing any excess liquid and cut into cubes. With a kitchen towel squeeze and pat the tofu to remove any excess liquid.
Add to a large bowl with 1 tbsp of soy sauce. Toss to combine.
Then using a sieve, sprinkle the cornflour over the tofu whilst tossing occasionally to evenly coat.
Using a non-stick frying pan, add a tbsp of rapeseed oil. Wait until the oil is hot (start on high heat) and then add the tofu into the pan. Evenly distribute the pieces tofu across the pan so none of the pieces are touching, otherwise they’ll stick together. Leave to fry for around 3 minutes, or until golden brown and crispy on one side. Then keep turning to get that crispy brown coating.
Then add the remaining soy sauce and honey into the pan and rotate the pieces of tofu, until the tofu has turned super crispy.
Serving suggestions: Serve over rice, with noodles, in a salad or with roasted soy veggies.