Crispy Tofu Garlic & Chilli

Mike Reid


  • 1 pack Firm Tofu 
  • 100g Corn Flour 
  • 150ml Vegetable oil
  • 1 Tsp Table salt 
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion powder 

For the Bang Bang Sauce:

  • 200ml Kewpie Mayonnaise 
  • 100ml Sriracha 
  • 1 Tsp cayenne pepper powder
  • 30ml Honey 
  • 1 Limes, juiced  


  • 1 lime
  • Bunch of Spring Onions
  • Bunch of Coriander
  • Green Chilli


  1. Fill a pot halfway up with neutral oil and begin heating it up on Medium to medium high heat.
  2. Cube up your firm tofu into even sized pieces, add your spices and salt to your corn flour and mix in well and then toss your cubed tofu through the flour making sure it’s coated lightly and evenly. 
  3. Now for the sauce – In a mixing bowl add Mayo, Cayenne, Sriracha, Honey & lime Juice and mix well to combine.
  4. For your garnishes – slice the onion & chillies, pick your coriander and cut the lime into wedges.
  5. It’s time to fry – with a slotted spoon, lower a few pieces of tofu at a time into the oil and fry until they are golden brown and floating. Once they’re done, rest them on a wire rack to drain the excess oil off. If you’re nervous about deeping at home you can shallow fry or use an air fryer instead.
  6. Time to plate up – Line serving plate with some baking paper and stack your tofu, dress with your garnishes and serve with your dipping sauce on the side.
  7. Enjoy!
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