How to make fried tofu with chilli crisp – recipe | Felicity Cloake's Masterclass

You don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd

The New York Times once described raw tofu as having “the texture and disposition of a particularly upbeat sponge” – sauteeing, the writer decreed, was the only way to render the stuff “acceptable”. As it happens, I often eat the creamy, wobbly silken variety straight from the packet, but I wouldn’t disagree: you don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd.

Prep 15 min
Cook 15 min
Serves 2