Sydney-Inspired Sweet Chilli Tofu

Sydney Tofu was inspired by a house swap to Sydney for six wonderful weeks. I got to thinking about that trip, about the eating spots there and particularly of Newtown, a bohemian suburb with bookshops, coffee houses and Asian food. So this dish was created in honour of wonderful sunny Sydney. It’s marinated pan-fried tofu stir-fried with chilli and a lip-smacking sauce which includes fennel seeds for a little pop of freshness. It tastes of chilli sure but I decided to make the chilli heat accessible for all… So don’t worry about this blowing your head off. I re-tested it for this course and it left a little heat on my lips but nothing major. Get going! This is a super yum meal.

By making this dish, you will acquire and practice the following skills:

• Press and fry tofu until firm and dry, ready to soak up sauce.
• Toss hot tofu in marinade to achieve texture transformation and flavour infusion.
• Slice onions, garlic, and chilli for quick stir-frying with bite.
• Balance sweet, sour, salty, and spicy elements with soy, vinegar, sugar, lime, and chilli.
• Use cornflour slurry to thicken sauce to glossy coating consistency.
• Add fennel seeds for freshness and aromatic lift.
• Incorporate peanuts for crunch and nutty depth.
• Finish with fresh coriander and lime wedge or zest for brightness.
• Adapt tofu technique for sandwiches, salads, or other stir-fries.

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#sydneychillitofu

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