When I lived in England I had a great Chinese grocery store just around the corner and I had to pass by there everytime I came home from school.
This meant that I had to go in almost every time too. Thus began my love affair with garlic chilli sauce, five spice and crispy tofu.
I first bought bags of crispy tofu to use in recipes but this did not last. I eventually adopted it as one of my favourite high calorie snacks by adding a bit of salt and an episode of Emmerdale followed by Corrie (Coronation St.).
I didn’t even need to make it. 69P got me a bag full of deepfried protein. I had to give up this delicacy for the sake of fitting into clothes but I’ve recently come back to it JUST as a garnish for certain dishes-and a few stolen pieces while I’m cooking.
I wasn’t going to post this as a recipe but I was trying to explain it to a friend the other day and they wanted a written copy. Here you go.
1) Cut a block of firm tofu into 1 inch chunks. Coat with 1/4 cup cornstarch, salt and pepper and if you really want a treat, sesame seeds and garlic.