I was never a fan of tofu before. Maybe it’s because I still eat meat and don’t think I need an alternative. But maybe that’s because the tofu I tried was not at all convincing in terms of taste and consistency. He was dim, inexperienced, and somehow fragile. It was probably a mixture of both reasons. Now I’m excited to learn a few tricks on how to get everything from a meat substitute with flavor and texture. Today I’m going to show you one that I especially like to eat: Sweet and Sour Chili Tofu with Paprika.
The secret to getting tofu so nice and crispy is the starch. You have to correct it a little beforehand, for example with salt and pepper. Here we use Chinese five spice powder to make sweet and sour chili tofu. Then you have to roll the tofu in the starch, so that it is really covered around. Then you can fry or bake it in a pan or bake it in the oven just like in this recipe.
So while the tofu is sizzling in the oven, let’s turn our attention to the pan. It includes paprika, soy sauce, sweet chili sauce (bought or homemade – recipe attached), a dash of vinegar, tomato paste, and some syrup. Oh sure, and of course garlic and ginger. Then simply fold the baked tofu and enjoy!
By the way, I like to eat sweet and sour chili tofu on its own, but often with rice or Asian noodles. And since tofu is anything but boring, I’ll be happy to show you what else you can do with it:
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Sweet and sour chili tofu with paprika
Crispy tofu in a sweet and spicy paprika sauce.
Preheat the oven to 160 degrees fan. Cut the tofu into slices or cubes. Wash, trim and cut the peppers into bite-sized pieces. Peel and chop the garlic and ginger.
Mix the starch and 5-spice powder together and toss it in so that the tofu is completely covered. Then spread them on a parchment-lined baking sheet, brush with a little oil, and bake for 15 minutes.
Fry the garlic and ginger in a little oil, then add the chillies and fry. Toss with soy deglaze, chili sauce, vinegar, tomato paste and syrup and bring to a boil.
Remove the tofu from the oven, sprinkle with chopped spring onions and serve alone or with rice.