Crispy tofu meets sticky-sweet citrus glaze in this fast and flavorful dish. The heat is gentle, the texture is golden, and every bite pops with contrast and freshness. A go-to recipe for when you want comfort, crunch, and zing in under 30 minutes.
Ingredients
- 390 g block of firm tofu
- 2 tsp plain all-purpose flour
- 1 tbsp sunflower oil
- 3 heaped tbsp orange marmalade
- Pinch of dried chili flakes
- Small handful of coriander cilantro, roughly torn
- Generous pinch of sea salt
Instructions
- Remove as much moisture from the tofu as possible using a tofu press. Alternatively, wrap the tofu block in paper towels and place on a plate. Place another plate on top of the block and add a couple of books or a pan to weight it down. Press for at least 1 hour.
- Slice through the tofu lengthways to create three thin blocks of tofu, then chop each slice into even triangles.
- Spread out the flour on a clean work surface and lightly toss each piece of tofu in the flour to coat.
- Heat the oil in a large frying pan. Once the oil is hot, use tongs to add the tofu to the pan and cook for 5 minutes until golden, then turn the tofu over and cook for another 5 minutes, or until the outer is crisp and golden.
- In the meantime, whisk together the marmalade, chilli flakes and 1 tablespoon of cold water in a bowl. Pour the glaze into the pan, coating the tofu evenly.
- Remove from the heat and scatter with the coriander and sea salt.
- Cut out the pressing stage by sourcing pre-pressed tofu. Standard firm tofu is now available in supermarkets.