Crispy Chili Tofu

Cut the tofu into even cubes (ca. 2×2 cm).

Mix the finely chopped ginger and garlic with the soy sauce and sugar.

Place the tofu cubes in the marinade and leave to marinate well.

Heat the oil to about 170°C. If you do not have a thermometer, you can use the chopstick test. Hold a wooden stick in the oil and observe how much the oil bubbles. Strong bubbling indicates that the oil is hot enough.

Roll the marinated tofu cubes in potato starch.

Fry the breaded tofu cubes for about 3 minutes, remove and leave to cool briefly on a rack.

Continue to heat the oil and deep-fry the tofu a second time.

After the second frying, remove the tofu cubes again and leave to cool briefly on the same rack. Then toss in a bowl of sweet chili sauce. Add the chopped spring onions and sesame seeds.

The crispy tofu can be served with rice.