This is the ultimate tofu dish
Now that Chinese-Indonesian restaurants are increasingly disappearing from the streetscape, while the craving for nostalgic Chinese ‘takeaway food’ is no less, there’s only one thing to do: make these classics yourself at home. You can now do so with the inspiring recipes from the wonderful cookbook Chinese! by Suzie Lee. It contains Suzie’s favorites, suitable for everyone regardless of your cooking experience. Make this tonight: Suzie’s spicy crispy tofu cubes with chili oil. The most delicious tofu dish imaginable.
Confession: I can’t live without crispy chili oil. I put it on and in absolutely everything—it’s simply addictively delicious, and everyone in the editorial office agrees, so you understand: the jars of chili oil fly off the shelves at FavorFlav. The easiest way to get crispy chili oil is at the supermarket (Old Mother Crispy chilli in oil—see photo—you can simply buy it at Albert Heijn). And as you can see: it works brilliantly in an omelet. Have more time or feeling a little more adventurous? Then make your own chili oil, or better yet: Suzie’s.
About Suzie Lee
The recipe for spicy crispy tofu cubes with chili oil doesn’t come from just any chef: in 2020, Suzie was named the best Home Cook by the BBC. She also presents her own cooking show on the BBC; Home Cook Hero.
And she is a hero. Suzie loves freestyling, cooking with whatever you have at home. Don’t expect complicated recipes or endless ingredient lists from her. She has adapted the traditional Cantonese recipes she learned to cook from her mother and aunt so that you can easily make them on weekdays too, using ingredients from the supermarket or your pantry. We’re also hardcore fans of her Peking duck pancakes.
How to make spicy crispy tofu cubes
Suzie: ‘I love tofu, and I came up with this dish after having lots of sesame seeds left over from making a batch of sesame-peanut bars. My chili oil is quick to make and really adds a kick to so many dishes. You only need a few tablespoons here, but this recipe makes more than enough for lots of other Chinese dishes!’
- Whisk all the marinade ingredients together in a bowl with a fork.
- Add the tofu cubes, toss to coat and leave to stand for at least 5 minutes; or cover and refrigerate overnight.
- When you’re ready to fry the tofu, spread the sesame seeds over a plate with a raised edge.
- Heat 4 tablespoons of vegetable oil in a wok or frying pan over high heat and carefully roll the tofu cubes through the sesame seeds; fry them in batches.
- Once golden brown, remove them from the oil with kitchen tongs; drain on a plate lined with paper towels.
- Wipe the wok or frying pan clean with paper towels, add all the sauce ingredients and a splash of water, and simmer the sauce for 3–5 minutes until sticky and thick.
- Stir in the tofu and simmer gently for a few more minutes.
- Garnish with the spring onions, sprinkle with the extra sesame seeds and serve.
How to make Suzie’s chili oil
- Bring the peanut or vegetable oil to a boil in a saucepan. Then turn off the heat and leave the oil to stand for a few minutes.
- While the oil cools, toast the sesame seeds in a dry frying pan over high heat for a few minutes until lightly golden brown.
- Put the toasted sesame seeds, chili flakes, chili powder, Chinese five-spice powder, sesame oil, garlic, pepper and salt in a large, clean jar, then carefully pour over the hot oil. Let the oil cool completely and stir in the soy sauce.
- The chili oil is now ready to use and will keep in the refrigerator for up to 1 month.
Title: Chinese!
Author: Suzie Lee
Price: €26.99
Publisher: Becht
Read also:
- Recipe: how to make the favorite Chinese takeaway dish Foe Yong Hai at home
- How to make the most delicious Chinese dumpling sauce
- The best-kept secret of Chinese cuisine
- This is the difference between Japanese and Chinese tofu
- I tried Chinese imitation duck from a can
