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Crispy tofu with XO sauce

Crispy tofu with XO sauce

Sweet, smoky, spicy XO sauce, deeply caramelised tofu, and vibrant greens all come together in a bowl that feels nourishing but full of attitude.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian, Italian
Calories: 520
Ingredients Method

Ingredients
  

For the XO sauce
  • 1 tbsp vegetable oil
  • 1 red onion finely chopped
  • 2 red chillies finely chopped
  • 4 garlic cloves finely chopped
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 3 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp toasted sesame seeds
  • Pinch of salt
For the tofu and greens
  • Vegetable oil for frying
  • 200 g extra-firm tofu cut into 2cm-thick strips
  • 1 thumb-sized piece ginger peeled and finely chopped
  • 1 medium leek finely sliced
  • 3 tsp soy sauce divided
  • 1 small bunch coriander leaves and stalks roughly chopped
  • 1 bunch cavolo nero shredded
  • 1 corn on the cob kernels sliced off
  • 1 tsp rice wine vinegar

Method
 

Make the XO sauce
  1. Heat the oil in a small frying pan over a medium heat.
  2. Add the red onion, chillies, garlic and a pinch of salt.
    Crispy Tofu with XO sauce and greens - a vegan recipe
  3. Cook gently for around 15 minutes, stirring occasionally, until everything is soft, glossy and deeply fragrant.
  4. Stir in the chilli flakes and smoked paprika, remove from the heat, then mix in the remaining sauce ingredients.
    Crispy Tofu with XO sauce and greens - a vegan recipe
  5. Set aside. The sauce will thicken as it cools.
    Crispy Tofu with XO sauce and greens - a vegan recipe
Cook the tofu
  1. Heat a splash of oil in a large frying pan over a high heat.
  2. Fry the tofu for about 3 minutes on each side until golden and crisp.
    Cook the tofu
  3. Add the ginger and sliced leek and cook for 1 minute until fragrant and softened.
  4. Add 2 teaspoons of soy sauce, then spoon in 4 tablespoons of the XO sauce.
  5. Cook for 3–4 minutes until sticky, glossy and caramelised.
  6. Remove from the heat and stir through the chopped coriander. Transfer to a plate.
Cook the greens
  1. Wipe the pan clean, add 1 tablespoon of oil and heat to medium-high.
  2. Add the cavolo nero, sweetcorn, rice wine vinegar and remaining soy sauce.
  3. Cook for 2–3 minutes until the greens are bright and the corn is lightly charred.
  4. Gently return the tofu to the pan and toss to combine.
    Crispy Tofu with XO sauce and greens - a vegan recipe