Deep fried tofu with quick-pickled jalapeños

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Pickled jalapeños

2 jalapeños, finely sliced into rounds

1 1/2 tbsp lime juice


3 spring onions, trimmed and halved widthways

50g plain flour

50g cornflour


2 tbsp Sweet and smokey spice rub, plus extra for sprinkling

350g firm silken tofu, cut into 2cm cubes

900ml vegetable oil, for frying

1 tbsp coriander leaves, to garnish

1 lime, cut into wedges to serve

Salt and black pepper

This is a great vegan snack, best eaten as soon as it’s been fried. For a more substantial meal, serve alongside some rice and stir-fried greens.

Serves 2


1. In a small bowl, combine the jalapeños, lime juice and 1/8th tsp salt and set aside.

2. Finely slice the spring onions lengthways into thin strips and set aside.

3. In a medium bowl, whisk together the plain flour, cornflour, spice rub, 1 1/2 tsp of salt and a good grind of pepper and set aside.

4. Pour the oil into a medium saucepan: you want it to rise about 3 centimetres up the sides. Place on a medium heat and, once hot, toss the tofu in the flour. In batches, carefully lower the tofu into the hot oil and fry for 3 - 4 minutes, or until crisp and golden-brown. Use a slotted spoon to transfer the tofu to a medium bowl, add carefully toss with a good sprinkling of the spice rub. Transfer to a tray lined with kitchen paper and keep warm whilst you continue with the rest. Once the tofu has all been fried, fry the spring onion strips for 20 seconds or until crispy. Place the tofu in a large serving bowl and top with the fried spring onions and the pickled jalapeños (discarding the pickling liquid). Finish with the coriander and serve with lime wedges alongside.

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