Crispy Spicy Tofu


  • 1 block of firm tofu
  • 1/2 courgette
  • 5-6 shiitake mushrooms
  • 2-4 spring onions
  • sesame oil


  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 2 tbsp chilli paste
  • 1 tbsp hoisin sauce
  • 1 tsp lemon juice
  • 4 cloves garlic
  • 1 inch ginger, grated


  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp cumin


Drain and cut up the tofu and place the tofu cubes in a bowl or shallow dish. Add all the marinade ingredients, stir and let rest for at least 15 minutes (I left it for about 4 hours). Once ready to cook, drain the tofu and discard the marinade. Transfer the tofu cubes to a plastic bag with a few tbsp of corn starch and toss to coat. Add more corn starch if needed.

In order to prepare all ingredients simultaneously, leave the tofu to wait until you have the mushrooms and courgette ready to cook. Use a vegetable peeler to get evenly thin slices of courgette, set the slices aside. Then slice up shiitake mushrooms finely and set aside.

Heat some oil in one pan and add the tofu cubes. I used sesame oil, but any oil will do. Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside. Meanwhile, you can fry the mushrooms in some sesame oil and then repeat the same with courgettes. Sear the courgette slices in hot oil and lay them on a kitchen towel to dry, then transfer onto the plate, cover with tofu, mushrooms and sprinkle and sesame and chilli flakes. Serves 1.

Energy: 498kcal, 39g protein, 32g fat, 33g carbs.

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