Tofu Chinese Curry

While we like experimenting with our tofu to get different textures and tastes, sometimes you’ve just gotta go old school with the cornflour and frying. It’s a classic for a reason. And it goes perfectly with our takeaway-inspired Chinese curry.

Ingredients

Method

Nutrition

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Step 1

Toss the tofu in cornflour, bring a frying pan to medium-high heat with a couple of tablespoons of oil and fry the tofu on all sides until golden. Set it aside for later.

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For

4

M

I

For the tofu:

400

g

Super-firm tofu (or extra-firm tofu pressed for an hour)

2

tbsp

Cornflour (cornstarch)

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Per Serving

Calories

249kcal

Fat

6g

Carbs

35g

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Notes

If you'd prefer to tear your tofu rather than cut it, that works exceptionally well for this method too!

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